Chicken Tacos Recipe
This Chicken Tacos Recipe is the perfect blend of homemade ease and spicy Mexican flavors—ready in under 30 minutes and ideal for a delicious weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts for a leaner option)
- 2 tbsp olive oil (extra-virgin for flavor)
- 1 tbsp chili powder (adjust for heat preference)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (omit or reduce for mild tacos)
- 2 cloves garlic minced
- 1 lime Juice of 1 lime (about 2 tbsp)
- Salt and freshly ground black pepper to taste
- 8 small corn or flour tortillas (I love Mission brand corn tortillas)
- 1 cup shredded cabbage (for crunch; green or purple works)
- 1/2 cup fresh cilantro leaves chopped
- 1 avocado avocado sliced
- 1/2 cup pico de gallo or your favorite salsa (try Herdez Salsa Verde)
- 1/4 cup crumbled queso fresco or shredded cheddar
- Optional: sour cream, sliced jalapeños, homemade guacamole
Instructions
- In a medium bowl, whisk together olive oil, chili powder, smoked paprika, cumin, cayenne, garlic, lime juice, salt, and pepper.
- Add chicken thighs, toss to coat fully, cover, and refrigerate for at least 15 minutes (up to 2 hours).
- Heat a large skillet over medium-high heat. Once hot, add chicken—cook 4–5 minutes per side until golden brown and internal temperature hits 165°F.
- Transfer chicken to a cutting board, let rest 5 minutes, then slice into bite-sized strips.
- Stack and wrap tortillas in a damp paper towel, microwave 30 seconds, or char on a dry skillet 15 seconds per side.
- Layer tortillas with sliced chicken, shredded cabbage, and chopped cilantro. Top with avocado, queso fresco, and salsa.
- Serve immediately and enjoy these delicious chicken tacos!
Notes
Resting the chicken after cooking is key—it lets the juices redistribute, giving you moist, tender meat every time. Longer marinade time deepens the flavor.
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