Happy Tuesday everyone! I hope you’re ready for a little spice today to break through the cold weather. As much as we love to hit up our local taco shop, some days it’s just easier to set up a taco bar at home. Everyone can add the toppings they like, and there’s no fussing – especially with my seasoned chicken for tacos. You could totally make this recipe for burritos, tostadas, and chimichangas too. Have fun with it!
I’ve been in love with taco bars at home ever since I was little. My mom would have taco night, and I always looked forward to it. It’s really a fantastic way to please the whole family, and let kids feel a little more grown up and in control of their food. I still love going to my mom’s for taco night. And now my kids get to make their own tacos, which they think is pretty neat.
I came up with this seasoning blend when we were in Minnesota for my SIL’s wedding. I was going to make Chicken Enchiladas for everyone, but with picky kids and a vegetarian in the house I opted for something a little more crowd friendly. We had already bought chicken and fake chicken and tortillas, so now I was winging it. I hunted through the fridge for some taco toppings, grabbed some more goodies out of the garden, and got to cooking.
Everyone loved the flavors in the seasoning. I highly recommend some avocados to give a creamy cooling flavor that’s perfect with the crunch of some lettuce, cheese, and salsa.
Seasoned Chicken for Tacos
- 4 boneless skinless chicken breasts
- 1 1/2 teaspoons oregano
- 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne 1/2 teaspoon if you like more heat
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons vegetable oil
In a small bowl, mix together all spices until well combined; set aside.
In a large skillet, heat oil over medium-high heat. Liberally season chicken with seasoning blend. Carefully place chicken in skillet. Cook 4 to 5 minutes per side, turning once, until chicken is no longer pink in the center.
Remove chicken from skillet to a cutting board, and let rest until cool enough to handle. Chop chicken into small pieces and use for your tacos, burritos, tostadas, or chimichangas.