- 3 Chicken Breasts (cut into strips)
- 1 Teaspoon of Cumin
- 1 1/2 Teaspoons of Chili Powder
- 1 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Pepper
- 8 Small Corn Tortillas (4.5" "street taco" size)
- 1/4 Cup of Ctoija Cheese
Pico de Gallo Ingredients
- 1/2 Yellow Onion, Diced
- 2 Roma Tomatoes, Diced
- 2 Limes, Divided
- 1/2 Cup of Cilantro, Chopped
- 1/2 Jalapeno Pepper
Heat your griddle to medium-high heat and cover with a thin layer of olive oil.
In a small bowl, combine seasonings including cumin, chili powder, garlic powder, salt, and pepper.
Add chicken to your hot griddle and coat evenly with seasoning mix. Turn a few times to combine.
Cook 8-10 minutes, turning occasionally, until chickenâs internal temperature reaches 165 degrees.
Remove from griddle.
To make the pico topping: In another bowl, combine onion, tomatoes, juice from 2 limes, cilantro, and jalapeÃ±o. Stir until well-mixed.
On a small corn tortilla, place a few strips of your grilled chicken. Top with pico and a teaspoon of cotija cheese.