Taco night doesn't need much beyond well-seasoned chicken and a hot pan — the spice blend here does the heavy lifting, so there's no marinating required.
Diced chicken cooks fast and browns well, giving good texture without the wait of a whole seasoned chicken breast.
Cook the chicken in a single layer without stirring too often — letting it sit in contact with the hot pan is what gives it browned edges instead of just steaming through.
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Toss diced chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder and a pinch of salt.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 7-8 minutes, stirring occasionally, until browned and cooked through.
Divide chicken among warmed tortillas. Top with lettuce, tomato, cheese and sour cream.
Serve with lime wedges for squeezing over the top.
Warm them directly in a dry skillet for 20-30 seconds per side, or wrap a stack in foil and heat in a 300°F oven for 10 minutes — cold tortillas straight from the fridge are what crack when folded.
Yes — ground chicken cooks faster (about 5-6 minutes) and works well with the same seasoning blend, just break it apart as it browns.
Yes — the seasoned cooked chicken keeps in the fridge for up to 4 days, making it easy to assemble tacos fresh each night without recooking.