< Back

Erickson Quick Chicken Tacos

A quick family taco dinner using skillet-cooked chicken and warmed corn tortillas, with simple toppings set out family-style.

Ingredients

2–3 chicken breasts

Olive oil, as needed for the skillet

Erickson Homemade Taco Seasoning, to taste

Corn tortillas

For serving:

Fresh lime wedges

Cotija cheese

Erickson Homemade Guacamole or sliced avocado

Diced tomatoes

Sour cream

Directions

1. Cut the chicken into bite-size pieces and season with Erickson Homemade Taco Seasoning.

2. Heat a cast-iron or carbon-steel skillet with a little olive oil. When placing the chicken into the hot skillet, lay it away from you so any hot oil splashes away from your body.

3. Cook, tossing as needed, until browned and cooked through to 165°F internally.

4. Warm the corn tortillas in the skillet to your liking.

5. Serve the chicken and tortillas family-style with lime, Cotija cheese, guacamole or avocado, diced tomatoes, and sour cream.

1. Cut the chicken into bite-size pieces and season with Erickson Homemade Taco Seasoning. 2. Heat a cast-iron or carbon-steel skillet with a little olive oil. When placing the chicken into the hot skillet, lay it away from you so any hot oil splashes away from your body. 3. Cook, tossing as needed, until browned and cooked through to 165°F internally. 4. Warm the corn tortillas in the skillet to your liking. 5. Serve the chicken and tortillas family-style with lime, Cotija cheese, guacamole or avocado, diced tomatoes, and sour cream.