Easy Chicken Tacos
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With a simple spice rub, the chicken is cooked quickly on the stovetop! Serve with pico de gallo, avocado + lime wedges!
Featured Comment
I think this will be my go-to weeknight meal for the next few weeks. No, wait, months probably. Because, guys, we just brought home a little baby corgi brother for Butters. So to say my hands will be full with these two little buggers is clearly an understatement.
reasons to make easy chicken tacos
- Truly the easiest weeknight chicken tacos ever (also great for lazy weekends)
- Includes a simple make-ahead spice rub using pantry ingredients already on hand (chili powder, cumin, paprika, oregano and garlic powder), no marinade involved here
- So customizable – can be served in warm tortillas as tacos or burritos, and leftovers can be served as bowls, quesadillas or salads – the sky is the limit!
tips and tricks for success
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Grill outdoors. When the weather permits, use an outdoor grill for even more smoky, charred flavors.
- Make ahead of time. The spice rub can be mixed, prepped and stored in an airtight container ahead of time, cutting prep time even more. Season the chicken with the spice mixture when ready to cook.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to dicing into bite-size pieces, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Use flour or corn tortillas. Tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.
- Double up the tortilla. Street tacos are typically served on two tortillas, known as la copia or “the copy”. This practice helps keep the filling together, and if the first tortilla breaks, the back up tortilla can be used for the rest of the filling.
- Serve with your favorite toppings. Serve with pico de gallo, salsa verde, guacamole, avocado, cilantro, cotija cheese or lime.
what to serve with chicken tacos
Tools For This Recipe
Large cast iron skillet
Easy Chicken Tacos: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Yes! We have a recipe for that here.
Yes, we have a recipe for that here.
Leftover chicken can be stored in an airtight container in the fridge for 2-3 days.
Easy Chicken Tacos
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas, warmed
- 1 cup pico de gallo, homemade or store-bought
- 1 avocado, halved, peeled, seeded and diced
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Equipment
Instructions
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
- Season chicken with chili powder mixture.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
- Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
Video
Did you make this recipe?
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Amazingly good chicken tacos! I like to add some cilantro lime ranch dressing to the mix and I fry my tortillas in oil to get a bit of crunch, which is my personal preference. Thank you for the recipe!
So quick and easy! Love this recipe! My kids love it too! So thankful this website and these incredible recipes!
Omg! This chicken taco recipe is very very delicious! Definitely be making again!
Very tasty!
Better than I expected! Super flavorful
Thanks for that recipe it was soo yummy . I saw the recipe today and I thought hmm why i dont try to cook that dish for today’s dinner. I will definitely keep that receipt and do it time to time.
Absolutely delicious. Spice rub was perfect and everyone loved these tacos. Definitely a recipe to keep.
Thanks!
This is my go-to website for recipes that I know I’ll love. I have made several of Chungah’s recipes and they are always a hit. I made these chicken tacos tonight and they were delicious. I was tempted to use chicken breast instead of chicken thighs because I already had the breasts on hand, but I’m glad I went ahead and got the thighs because they were so much more tender and perfect for these tacos. The recipe was quick and easy, just like the name states. My household is pretty wimpy when it comes to spicy foods so I only used 1/4 tsp of chili powder and it was just right for us.
Easy to make and so damn delicious!!!
Just made them! So good! Fast and easy. Great meal during quarantine
Yum!!! Very easy and delicious.
I’ve never done a spice rub before, so I just had a question if anyone could answer it. Sorry I am 24, and a mom of a 2 year old, and have been living with my boyfriend for 4 years. I’m trying to be a good mom and wife and make new recipes to try and find some staples everyone loves to make for years to come. Basically just trying to make our own little family traditions. But anyways, for the spice rub would I rub that onto the chicken, sprinkle it on the chicken, coat the chicken or would like dicing the chicken before I cook it and tossing it in the spice rub be better? Sorry I know it’s a dumb question but I just want it to be right.
Shana, you could do any of those things and it will turn out fine. I prefer to dice the chicken first just because it cooks faster that way and everyone is always hungry at dinner time.
way too much salt but I enjoyed the flavor and had all the the ingredients!
Great spice rub, the chicken was delicious! We cooked it on the grill – the whole family loved it! Thanks for another great recipe!
Made this chicken with my Hospitality Students at a BOCES. We were learning how to cut chicken with a chef knife. We cubed the chicken before cooking, seasoned and then cooked!! Completing and eating Tacos tomorrow.
Thanks!!
I found this recipe for taco night and haven’t looked for another one since. The first time I used it, I thought to myself, this is a lot of seasoning; however, it turned out perfect. I did find it easier to cut the meat into bite-size pieces first ensure it is done the first go around. Overall this recipe is the best!
It’s better if you chop up the meat first then add the spices onto the meat and throw it into the pan on high with 3 table spoons of oil for 6 minutes, but over all it’s a great recipe .
I used chicken breast came out so delicious am adding it to my favorite recipes
This was really tasty
Simple, quick, delicious!! What’s not to love??! Thanks for another keeper!