Quick 20 minute grilled chicken tacos topped with pico de gallo and creamy cilantro sauce. These spicy tacos are perfect for weeknight dinners and are sure to please the entire family.
Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (*optional, see recipe in notes).
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Notes
To customize tacos, feel free to add sliced avocados or guacamole, chopped tomatoes, corn, shredded cheeseTo make cilantro sauce: combine 1/4 cup mayo or sour cream, 1/4 cup greek yogurt, 1 tablespoon lime juice, 2 tablespoons minced cilantro, and a pinch of salt and pepper. Stir to combine.