Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Valentina hot sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon honey (optional, for sweetness)
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup crumbled queso fresco (or feta cheese)
  • 1 avocado, sliced
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions:

  1. In a medium bowl, whisk together the Valentina hot sauce, lime juice, and honey. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and let it sit for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).
  2. Preheat your grill or a skillet over medium-high heat. While the grill is heating up, season the marinated chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. If using a skillet
  4. While the chicken rests, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side, until they are pliable and warm.
  5. Slice the rested chicken into strips. On each tortilla, layer a few strips of chicken, shredded lettuce, diced tomatoes, queso fresco, and avocado slices. Garnish with fresh cilantro and serve with lime wedges for squeezing over the tacos.