Description
Chicken tacos bring together seasoned shredded chicken, warm tortillas, and all your favorite toppings for a meal that comes together in minutes. Fresh salsa, crisp lettuce, and creamy avocado make each bite taste like you’re eating at your favorite taco stand.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
Seasonings and Oil:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.125 teaspoon cayenne pepper
- kosher salt and black pepper, to taste
Toppings and Accompaniments:
- 8 small corn tortillas
- 1 cup shredded lettuce
- 0.5 cup crumbled queso fresco
- 0.125 cup fresh cilantro leaves, chopped
- lime wedges
- 1 cup fresh tomato salsa
- 1 ripe avocado, mashed
- diced jalapeño
- diced red onion
- diced mango
Instructions
- Pat your 1 ½ pounds of chicken thighs dry with paper towels, then coat them evenly with 2 tablespoons of olive oil.
- Sprinkle 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and ⅛ teaspoon cayenne pepper across your chicken, then season with kosher salt and black pepper to your taste.
- Massage all those spices directly into the meat so the coating sticks properly.
- Heat your large nonstick or cast-iron pan over medium-high heat for about 2 minutes until water droplets sizzle when they hit the surface.
- Lay your chicken in the hot pan in a single layer and let it sit undisturbed for 4 to 5 minutes at 350°F (175°C) until the bottom develops a golden crust.
- Flip each piece and cook for another 4 minutes at 350°F (175°C) until your chicken reaches an internal temperature of 165°F (75°C).
- Move your cooked chicken to a cutting board and let it rest for 5 minutes so the juices stay locked inside.
- While your chicken rests, warm each of your 8 small tortillas one at a time in the same skillet for 20 seconds per side at medium heat, then stack them and wrap them in a clean kitchen towel to keep them soft.
- Slice or chop your rested chicken into pieces that fit comfortably in your tortillas.
- Fill each tortilla with your chicken pieces, then add 1 cup shredded lettuce, ½ cup cheese, 2 tablespoons fresh cilantro, and your mashed avocado.
- Top everything with fresh tomato salsa and finish with a squeeze of lime juice right before eating.
Notes
- Dry the chicken thighs thoroughly before seasoning so the spices stick better and you get a crispier crust when cooking.
- Don’t skip the 5-minute rest after cooking; it allows the juices to redistribute through the meat, keeping each bite tender and moist.
- Toast your tortillas right before serving; whether in the pan or over a flame; so they stay warm and pliable for filling.
- Set up a taco bar with all your toppings within reach so family and friends can customize their own tacos exactly how they like them, and everything stays fresh and warm.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg