Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Coat chicken breast halves in a spicy mixture of chili powder, cumin, and crushed red pepper, grill, and serve in flour tortillas.  Top with your favorite taco toppings—lettuce, tomato, cheese, cilantro—for a one-dish Mexican meal.

Recipe by MyRecipes June 2011


Credit: Andrew McCaul; Styling: Lynn Miller

Recipe Summary

15 mins
30 mins
10 mins
55 mins
16 tacos (serving size: 1 taco)


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil; mixture will be moistened but crumbly.

  • Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).

  • Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.

  • Warm tortillas as package label directs. Serve chicken with tortillas.

Nutrition Facts

198 calories; fat 5g; saturated fat 1g; protein 19g; carbohydrates 17g; fiber 2g; cholesterol 42mg; sodium 285mg.