Bobby Flay Chicken Tacos Recipe

This Bobby Flay Chicken Tacos Recipe is a smoky and zesty recipe, which is made with tender chicken breast strips and a bold homemade spice blend. It’s a quick and easy weeknight dinner, ready in about 20 minutes.

Bobby Flay Chicken Tacos Ingredients

For the Tacos:

• 3 Tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts, cut into 1″ strips
• Kosher salt
• Freshly ground black pepper
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/4 tsp. cayenne
• 8 corn tortillas, warmed

Toppings:

• Sour cream
• Thinly sliced red onion
• Diced tomatoes
• Shredded Monterey Jack cheese
• Diced avocados
• Fresh cilantro
• Lime wedges

How To Make Bobby Flay Chicken Tacos

1. Prep the chicken: Cut the boneless, skinless chicken breasts into uniform 1-inch strips. This ensures they cook quickly and evenly.
2. Sauté the chicken: Heat the extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken strips to the pan. Season generously with kosher salt and black pepper. Cook for about 6 minutes, turning occasionally, until the chicken is golden and nearly cooked through.
3. Spice it up: Sprinkle the chili powder, cumin, garlic powder, paprika, and cayenne evenly over the chicken. Stir well to coat the meat. Cook for 1 more minute to “bloom” the spices (release their oils). Tip: If the spices look dry or aren’t sticking well, add a splash of water or a little more oil to the pan to create a light sauce.
4. Warm the tortillas: While the chicken finishes, warm the corn tortillas. You can do this in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds.
5. Assemble and serve: To serve, pile the spiced chicken into the warm tortillas. Top with sour cream, sliced red onion, diced tomatoes, shredded Monterey Jack, avocado, and cilantro. Serve with lime wedges on the side for squeezing.

Recipe Tips

• Warming Corn Tortillas: Corn tortillas can be dry and brittle if served cold. Heating them is essential to make them pliable so they don’t crack when you fold them.
• Blooming Spices: Adding the spices after the chicken has browned prevents them from burning during the initial sear. Cooking them for that final minute releases their full aroma.
• Uniform Cutting: Try to cut the chicken strips against the grain and in similar sizes so you don’t end up with some dry pieces and some raw pieces.
• Cheese Choice: Monterey Jack is great for melting, but Cotija cheese (a salty, crumbly Mexican cheese) adds a more authentic street-taco flair.

What To Serve With Bobby Flay Chicken Tacos

Turn this into a full Mexican fiesta with these sides.

• Mexican Rice: Or cilantro-lime rice.
• Black Beans: Simmered with garlic and onions.
• Chips and Salsa: A classic starter.
• Street Corn Salad: Corn, mayo, chili powder, and lime.

How To Store Bobby Flay Chicken Tacos Recipe

• Refrigerate: Store the cooked chicken separately from the toppings and tortillas. The chicken keeps well in an airtight container for up to 3-4 days.
• Reheat: Reheat the chicken strips in a skillet over medium heat with a tablespoon of water to keep them moist.
• Freeze: You can freeze the cooked, spiced chicken for up to 2 months. Thaw in the fridge overnight.

Bobby Flay Chicken Tacos Nutrition Facts

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugar: 2g
• Protein: 28g

Nutrition information is estimated per serving (2 tacos).

FAQs

Try More Recipes:

• Bobby Flay Chicken Piccata Recipe
• Bobby Flay Chicken Enchiladas Recipe
• Bobby Flay Fried Chicken Recipe