Ingredients:

  • 1 lb boneless skinless chicken breast, diced into 1/2 inch cubes
  • 1 tbsp avocado oil
  • 1/4 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 small corn tortillas

Instructions:

  1. In a small bowl, whisk together the chili powder, cumin, garlic powder, and onion powder. Toss the diced chicken breast in the spice mixture until evenly coated.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until a dark golden crust forms. Stir and cook for another 3 minutes until opaque.
  3. Pour in the chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes until the liquid reduces to a thick glaze. Remove from heat.
  4. Warm tortillas in a dry pan for 30 seconds per side. Assemble tacos by filling warm tortillas with the seasoned chicken.