Griddled Chicken Street Tacos

Serves 4 Time: 20 minutes Difficulty: Easy

Ingredients

For the Tacos:

• 3 chicken breasts, cut into strips
• 1 teaspoon cumin, ground
• 1 ½ teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 (4.5-inch) corn tortillas
• ¼ cup cotija cheese

For the Pico de Gallo:

• ½ yellow onion, diced
• 2 Roma tomatoes, diced
• 2 limes, juiced
• ½ cup cilantro, chopped
• ½ jalapeno, deseeded and finely diced

Directions

1. Heat your griddle to medium-high heat and cover with a thin layer of olive oil.
2. In a small bowl, combine seasonings including cumin, chili powder, garlic powder, salt, and pepper.
3. Add chicken to your hot griddle and coat evenly with seasoning mix. Turn a few times to combine.
4. Cook for 8-10 minutes, turning occasionally, until the chicken’s internal temperature reaches 165 degrees. Remove from griddle.
5. To make the Pico de Gallo, in another bowl, combine onion, tomatoes, juice from 2 limes, cilantro, and jalapeno. Stir until well-mixed.
6. On a small corn tortilla, place a few strips of your grilled chicken. Top with Pico and a teaspoon of cotija cheese.