Ingredients:

  • 1 lb boneless skinless chicken breast, finely diced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water or chicken broth
  • 1 head Bibb, Boston, or Butter lettuce
  • 2 cups shredded romaine lettuce
  • 1 medium avocado, diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup crumbled cotija cheese

Instructions:

  1. Dice the chicken breast into very small, uniform cubes (approx. 1/4 inch). Note: Uniform size ensures every piece cooks at the same rate. In a small bowl, whisk together the chili powder, cumin, paprika, garlic powder, salt, and pepper.
  2. Heat 1 tbsp olive oil in a large non stick skillet over medium high heat. Add the diced chicken and toss to coat thoroughly in the spice blend.
  3. Sauté for 5–7 minutes until the edges are mahogany colored and the chicken is cooked through.
  4. Pour in 1/4 cup water or chicken broth, stirring constantly for 2 minutes until the liquid reduces into a velvety glaze that clings to the meat.
  5. Rinse the butter lettuce leaves and pat them dry with a paper towel. Note: Wet leaves make the taco slippery and soggy. Place two leaves on each plate.
  6. Spoon the hot chicken into the center of the leaves.
  7. Layer with 2 cups shredded romaine, diced avocado, red onion, and 1/4 cup crumbled cotija cheese.
  8. Finish with a sprinkle of chopped cilantro and a fresh squeeze of lime juice.