Who said that tacos were only for Tuesdays?? These easy chicken tacos are super tasty any day of the week, and they couldn’t be easier to put together! They’re perfect for weekday meals where you might not have as much time to prepare lunch or dinner, and the disassembled ingredients keep for a few days in the fridge so you can meal prep them too. If you use a corn tortilla they’re even gluten free!
Sriracha Chicken Tacos
Ingredients
- 2 cooked chicken breasts, shredded I often buy rotisserie chickens to make this super easy, but you can bake chicken breasts for this recipe too!
- 2 tbsp Sriracha, plus more to drizzle (if desired)
- 6-8 tortillas, flour or corn
- 1 cup thinly sliced red cabbage
- 1/2 cup chopped bell peppers
- 1/4 cup shredded cheese of choice I recommend freshly shredding some cheddar and monterey jack, but pre-shredded works in a pinch!
- 2 limes
- 1 bunch of cilantro
Instructions
- If not already shredded, use two forks to shred the two chicken breasts. Add the shredded chicken to a bowl and toss well with the 2 tbsp of Sriracha (adjust this as desired).
- Before making the tacos, you can optionally heat up the tortillas over a fire stovetop or on a griddle for 30 seconds. To assemble the taco, top the tortilla with some of the shredded cabbage and bell peppers. How much you do is up to you, just make sure to leave room for the chicken!
- Top the veggies with the shredded Sriracha chicken, followed by the shredded cheese. If you'd like, top with an extra drizzle of Sriracha and fresh cilantro. Serve while they're hot!
- Enjoy!
