Pan Seared Chicken Breast Tacos

Course: Main Course
Cuisine: American, Mexican
Total Time: 15 minutes
Servings: 4 servings

See post for more recipe details and for alternate chicken breast cooking methods.



  • 2 Chicken Breasts
  • Sea Salt or Kosher Salt
  • fresh cracked Black Pepper
  • 2 Tablespoons Oil
  • 1 cup sliced Cabbage
  • 4-5 sprigs Cilantro , chopped
  • 1 teaspoon fresh Lime Juice
  • Baby Arugula
  • flour or corn tortillas
  • Serve with desired additional toppings - cheese , sour cream, Salsa (click for recipe), Guacamole (click for recipe), Mango Salsa (click for recipe)


  1. Pat dry the chicken breasts. Wrap chicken breasts between a couple layers of plastic wrap. Pound chicken down to an even 1/2" thickness with a flat sided meat tenderizer.

  2. Unwrap chicken then season it with salt and pepper. Heat a large pan over medium high heat.
  3. Add oil to pan and after it heats, add chicken. Cook each side 3-4 minutes or until golden and cooked through. Remove from pan and allow to rest 5-10 minutes.
  4. In a bowl, toss together the cabbage, cilantro, and lime juice. Set aside.
  5. If desired, char tortillas two at a time over a cook top gas flame, rotating frequently. Otherwise warm tortillas in microwave to soften.
  6. Slice chicken into strips, place in tortillas and top with cabbage mixture, arugula, and any other desired toppings.