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!
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.
So enter the easiest weeknight chicken tacos ever.
With a simple spice rub – chili powder, cumin, paprika, oregano, garlic powder – the chicken is seasoned just right, thrown on the skillet and cooked through completely before dicing them up into bite-size pieces.
Serve in warmed tortillas with desired toppings – pico de gallo (store-bought shortcut is just fine here!), diced avocado, cilantro and freshly squeezed lime juice is my favorite combo right now!
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.
Did you make this recipe?
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How many calories per taco?
These are delicious and so easy to make
This is an east way to make ckicken tacos, and I appreciate that. I served them to our guests and was happy to see them enjoying the meal. No left-overs!
Nice recipe. The chicken takes a bit longer than called for, but seasoning is yummy
Tried these tonight and they were delicious! The seasoning is great. Probably the best chicken tacos I have ever made. Thank you!
This was perfection! I used a pk. of chicken tenderloins because that’s what I had on hand. Mixed my avocado chunks into the pico & We fried white corn tortillas in oil like street tacos & had grilled carmelized onions on the side too. It was gone fast.
This became a go-to during Covid and it’s now on a regular rotation. Sometimes for tacos, sometimes for burrito bowls. Great combination of spices. I am lucky to source the spices from a small shop nearby. No notes!
This is “Damn Delicious”, made a double batch for some yummy leftovers!
Thank you for sharing this wonderful recipe. ❤️
Very delicious and easy to prepare. I used leftover rotisserie chicken and added additional sautéed green pepper and onion ala fajitas style. A liberal shake of Tajin really made the dish pop.
These are restaurant quality and super good! I always saute my flour shells in butter or oil to give them a little crunch, do not like the taste of a plain torilla warmed. The seasoning on the chicken takes it over the top and I made quacamole and spread it on shells topped with thin layer of sour cream then the chicken, cilantro, salsa. These are truly a game changer.
This was soooo good i made my own salsa and added green chilies instead of jalapeño
How do you make these shells so crispy?
Can these be done on the grill? The don’t love the frying things on my stove
Seriously an easy recipe. It was quick and delicious. It’s a staple in my household because of the convenience. I’ve tried with other flavors as well.
The best and now, only, chicken taco recipe I will use. I used breasts instead of thighs and they were perfectly juicy after about four minutes per side.
I’ll be unsupervised for 4 days next week, this looks like my most excellent survival food! Thanks!!
I’ve been making this every week now for over a month. We love this recipe! Instead of tacos I serve it bowl style with cilantro lime rice, avocado, sour cream, and pickled onions. It’s so delicious! LOVE LOVE LOVE!
Yes big and the best i made yet , will send picture
Delicious!! Definitely will make it again.
I made these on corn tortillas. They were delicious!