Soft Chicken Tacos with Charred Scallions

Charring scallions brings out their natural sweetness, while also adding a subtle smoky flavor, which makes them perfect for a taco dinner. Serve with your favorite salsa.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless skinless chicken tenders
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. freshly ground black pepper
  • 1 tsp. kosher salt, divided
  • 4 scallions, white and green parts divided, white parts halved lengthwise
  • 2 cups baby lettuce
  • 1 cup halved cherry tomatoes
  • ¾ cup shredded Monterey jack cheese
  • ½ cup sour cream
  • ¼ cup diced yellow or red bell pepper
  • 2 Tbsp. roughly chopped cilantro
  • 8 flour tortillas (6")

Directions

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken tenders and season with chili powder, cumin, pepper, and ½ teaspoon salt. Cook for 4 minutes, flip, and cook for an additional 4-5 minutes until browned and cooked through.
  • Heat a grill over medium-high heat. Toss scallion whites and greens in a medium bowl with remaining olive oil and salt. Grill for 6-8 minutes until lightly blackened. Reserve.
  • Divide chicken, lettuce, tomatoes, cheese, sour cream, and cilantro between tortillas. Top with charred scallions.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless skinless chicken tenders
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. freshly ground black pepper
  • 1 tsp. kosher salt, divided
  • 4 scallions, white and green parts divided, white parts halved lengthwise
  • 2 cups baby lettuce
  • 1 cup halved cherry tomatoes
  • ¾ cup shredded Monterey jack cheese
  • ½ cup sour cream
  • ¼ cup diced yellow or red bell pepper
  • 2 Tbsp. roughly chopped cilantro
  • 8 flour tortillas (6")

Directions

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken tenders and season with chili powder, cumin, pepper, and ½ teaspoon salt. Cook for 4 minutes, flip, and cook for an additional 4-5 minutes until browned and cooked through.
  • Heat a grill over medium-high heat. Toss scallion whites and greens in a medium bowl with remaining olive oil and salt. Grill for 6-8 minutes until lightly blackened. Reserve.
  • Divide chicken, lettuce, tomatoes, cheese, sour cream, and cilantro between tortillas. Top with charred scallions.

Nutrition Information

Nutrition Information
Amount per serving
Calories630
Total Fat34g
Saturated Fat6g
Cholesterol90mg
Sodium950mg
Total Carbohydrate37g
Dietary Fiber4g
Sugars4g
Protein43g