These chicken street tacos can be made quickly, after marinating for about 30 minutes, and have such amazing flavor. Top with your favorite taco toppings and enjoy for taco night!
Cut and Marinate Chicken: Filet the chicken so that you have 4 thinly sliced pieces of chicken. In a bowl, whisk together 2 tablespoons olive oil, taco seasoning and juice of lime. Add chicken and toss to coat. Marinate for 30 minutes to an hour.
Heat Tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to a minute, until warmed through. Wrap in foil then place in a warm oven until ready to serve.
Cook Chicken: Heat a large cast iron skillet over medium heat. Add remaining tablespoon of olive oil to the hot skillet. Add chicken and cook for 2 to 3 minutes per side, until juices run clear. Remove to a cutting board and let rest for 5 minutes. Dice into small pieces.
To assemble: lay tortillas on a plate. Top with a spoonful of chicken, pico de gallo and crumbled queso fresco. Top with sour cream, if desired.