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


  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless skinless chicken tenders
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1⁄2 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
  • 3⁄4 cup shredded Monterey jack cheese
  • 1⁄2 cup sour cream
  • 1⁄4 cup diced yellow or red bell pepper
  • 2 Tbsp. roughly chopped cilantro
  • 8 flour tortillas (6 inch)


  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken tenders and season with chili powder, cumin, pepper, and 1⁄2 teaspoon salt. Cook for 4 minutes, flip, and cook for an additional 4 to 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 to 8 minutes until lightly blackened. Reserve.
  • Divide chicken, lettuce, tomatoes, cheese, sour cream, and cilantro between tortillas. Top with charred scallions.