Gluten-Free Chicken Tacos with Corn Tortillas
Savor the bold flavors of these gluten-free chicken tacos, featuring tender, spiced chicken nestled in warm corn tortillas. Topped with fresh veggies and a zesty lime crema, these tacos are a vibrant, crowd-pleasing meal that’s perfect for taco night or any festive gathering.
Total Time: 30 minutes
Prep Time: 15 minutes
Difficulty: Easy
Servings: 4 (2 tacos per serving)
Nutrition Values (Per Serving)
• Calories: 380 kcal
• Protein: 28g
• Fat: 15g
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 3g
Note: Values are approximate and depend on specific brands used.
Ingredients
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 8 small corn tortillas (gluten-free certified)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• ½ cup sour cream or Greek yogurt (for crema)
• 1 tablespoon lime juice
• 1 cup shredded lettuce or cabbage
• 1 medium avocado, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• Lime wedges (for serving)
• Hot sauce (optional, for extra kick)
Utensils
• Large skillet
• Cutting board
• Chef’s knife
• Small mixing bowl
• Measuring spoons
• Tongs or spatula
• Microwave-safe plate or small skillet (for warming tortillas)
• Spoon (for crema)
Instructions
1. Season the Chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss the chicken pieces with the spice mix until evenly coated.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and slightly golden. Remove from heat and cover to keep warm.
3. Make the Lime Crema: In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, a pinch of salt, and 1 tablespoon of water until smooth. Adjust consistency with more water if needed.
4. Warm the Tortillas: Wrap corn tortillas in a damp paper towel and microwave for 20-30 seconds until soft and pliable. Alternatively, warm them in a small skillet over medium heat for 10-15 seconds per side.
5. Assemble the Tacos: Place a small amount of shredded lettuce or cabbage on each tortilla. Add a portion of cooked chicken, followed by avocado slices, cherry tomatoes, and red onion. Drizzle with lime crema and sprinkle with fresh cilantro.
6. Serve: Serve tacos immediately with lime wedges and hot sauce on the side for squeezing and spicing to taste.
Tips:
• Swap chicken for shrimp or grilled veggies for variety (ensure gluten-free preparation).
• For extra crunch, add pickled jalapeños or radishes.
• Double the crema recipe for dipping or drizzling on other dishes.
These gluten-free chicken tacos with corn tortillas are a fresh, flavorful way to enjoy a classic meal—simple, customizable, and absolutely delicious!
