Time: 30 min.
Complexity: easily
Servings: 4

Rub chicken breasts with chili powder and grill them with corn tortillas for simple and delicious tacos that are easy to make midweek. Divide the cooked chicken among warm tortillas and top with shredded cheese, lettuce, jalapeños, or salsa.

Ingredients:

• 1/4 cup vegetable oil, plus extra for greasing the grill grate
• 3 tbsp. chili powder
• 700 g skinless and boneless chicken breasts (about 3 pcs.)
• 12 corn tortillas
• Grated cheese, pickled jalapeno peppers, shredded lettuce, salsa – for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, tortilla, chili seasoning, salsa sauce

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Preparation:

Step 1
• Preheat grill to medium heat.
Step 2
• Combine vegetable oil, chili powder, and 1 teaspoon salt in a small bowl to form a paste. Pound the chicken breasts between 2 pieces of plastic wrap until about 1 cm thick. Rub the chicken on all sides with the chili paste.
Step 3
• Lightly oil the grill grate. Grill the chicken until firm to the touch and cooked through, turning once, about 3-4 minutes per side. Set aside and let rest for 5 minutes, then cut the chicken into bite-sized pieces or strips. Heat the tortillas on the grill and wrap them in a kitchen towel to keep warm.
Step 4
• Serve tacos with chicken, shredded cheese, pickled jalapeños, lettuce and/or salsa.

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