Seasoned shredded chicken, lettuce, and low-fat cheddar fill 12 white-corn street taco tortillas in this stovetop recipe. The cooked chicken simmers with water and spices before the tacos are assembled and briefly grilled on both sides.
Ingredients
- 2 cups shredded cooked chicken breast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup water
- 1/2 teaspoon onion powder
- 12 soft white-corn street taco tortillas
- 1 cup shredded lettuce
- 1 cup low-fat cheddar cheese, grated
Instructions
- Finely shred the lettuce and set it aside.
- Add the water, cumin, onion powder, chili powder, and cooked chicken to a pan. Stir to combine.
- Cook for 5 minutes, until the water is absorbed and the chicken reaches 165°F (74°C). Set the pan aside.
- Lay out the corn tortillas. Add shredded lettuce, grated cheddar, and seasoned chicken to each.
- Fold both sides and secure with a small wooden pick if needed.
- Place the tacos in a grill pan and cook for 40–70 seconds on each side.
- Transfer to a serving plate and remove the picks before eating.
Serve the 12 tacos warm with a homemade sauce if desired. Keep the filling modest so the small tortillas can fold without tearing.
