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Easy Chicken Tacos - Weeknight chicken tacos! A 30-min dinner with an easy make-ahead spice rub, packed with so much flavor. Quick, speedy, and a family-favorite!

Weeknight chicken tacos! A 30-min dinner with an easy make-ahead spice rub, packed with so much flavor. Quick, speedy, and a family-favorite!

Easy chicken tacos recipe served with pico de gallo, avocado, cilantro, and lime wedges

Featured Comment

I’ve made this recipe at least 5 times now for family and friends and each time has been so delicious! I like to use thinly sliced chicken breast and they always come out juicy and not dry with this rub. I 100% recommend this!!!
Jamie
276 more comments

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.

Juicy chicken thighs cooking in cast iron skillet for chicken tacos

Why You’ll Love This Chicken Taco Recipe

  • Makes weeknight dinners so effortless. These are truly the easiest weeknight chicken tacos ever (also great for lazy weekends).
  • Make-ahead friendly. The recipe includes a simple make-ahead spice rub using pantry ingredients already on hand (chili powder, cumin, paprika, oregano, and garlic powder), meaning there is no marinade involved here!
  • So customizable. The seasoned chicken can be served in warm tortillas as tacos or burritos, and leftovers can be repurposed for bowls, quesadillas or salads – the sky is the limit!
Assembled chicken tacos with tortillas, pico de gallo, avocado, and lime

How to make easy chicken tacos

  1. Make the spice rub. Combine the chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper. Pro tip: double or triple the batch as needed to keep on hand for later, storing in an airtight container.
  2. Season the chicken. Pat the chicken dry and season with the spice rub thoroughly in an even layer.
  3. Cook the chicken. Cook the chicken in a cast iron skillet until golden brown and cooked through (165°F), working in batches to avoid an overcrowded pan.
  4. Let cool. Once the chicken is cool enough to handle, dice the chicken into bite-sized pieces. Letting the chicken cool first ensures that the meat stays juicy and prevents it from tearing.
  5. Assemble the tacos. Warm the tortilla (instructions below), add the diced chicken and top with pico de gallo, avocado, cilantro, and lime juice.

How to warm tortillas

Stovetop

Heat each tortilla on a hot cast iron skillet over medium high heat (not using any oil) until puffed and toasted, about 15-30 seconds on each side.

Microwave

Wrap 4-5 tortillas in a stack in a damp paper towel or kitchen towel, heating for 20-30 seconds.

Oven

Wrap 5-8 tortillas in a stack in aluminum foil, baking for 8-10 minutes at 350°F until warmed through.

Chicken tacos recipe plated with cilantro and lime wedges

Best Sides to Serve with Chicken Tacos

Tools For This Recipe

Large cast iron skillet

Easy Chicken Tacos: Frequently Asked Questions

What is the best chicken taco seasoning?

The ideal homemade seasoning should be savory, smoky and salty, using a blend of chili powder, cumin, smoked paprika, oregano, garlic powder, salt and pepper.

Can I use chicken breasts?

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 tacos.

Can I use rotisserie chicken?

Yes! Repurposing rotisserie chicken is one of the best and easiest shortcuts for making chicken tacos. Shred or chop the chicken, heating in a cast iron skillet over medium heat with the spice rub and a splash of chicken broth (to keep it moist).

What tortillas are best for chicken tacos?

Both flour and corn tortillas are solid options. Flour tortillas are more pliable, great for heavy tacos, whereas corn tortillas are more traditional for street tacos, offering more rustic, earthy flavors.

How can I warm the tortillas?

The tortillas can be warmed on the stovetop, in the microwave, or in the oven (instructions above) to make them soft and pliable, preventing them from tearing when assembling into tacos.

Can I make chicken tacos in the Instant Pot?

We have a recipe for that here!

Can I make this on the grill?

Absolutely! When the weather permits, use an outdoor grill for even more smoky, charred flavors, warming the tortillas directly on the grill grates until pliable and slightly charred, about 30 seconds on each side.

How can I store leftovers?

Leftover chicken can be stored in an airtight container in the fridge for 2-3 days.

Chicken tacos recipe plated with cilantro and lime wedges

Easy Chicken Tacos

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Weeknight chicken tacos! A 30-min dinner with an easy make-ahead spice rub, packed with so much flavor. Quick, speedy, and a family-favorite!
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Ingredients

  • 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

For the spice rub

  • 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

Instructions

  • Pat the chicken dry with paper towels; season with spice rub.
  • 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.

For the spice rub

  • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.

Equipment

Cast Iron Skillet
Cast Iron Skillet
Instant Read Thermometer

Notes

  • Chicken thighs are juicier. For the juiciest chicken tacos, opt for chicken thighs instead of breasts. Because of their higher fat content, the chicken thighs are juicier, more flavorful, and much more forgiving if overcooked.
  • Use a cast iron skillet. A cast iron skillet offers unmatched heat retention and distribution for the best sear while keeping the chicken incredibly juicy and moist on the inside.
  • Neutral oils with a high smoke point is ideal. Use a neutral oil such as avocado, peanut, canola or vegetable oil, offering the ability to withstand high heat without smoking, burning, or changing the flavor of the chicken while producing a perfectly golden-brown sear.
  • Cook in batches. Cook the seasoned chicken thighs in batches for a proper sear and to prevent the pan from overcrowding. An overcrowded pan will inevitably steam the chicken instead.
  • Let the chicken cool before dicing. Let the chicken rest and cool prior to dicing, allowing the juices to redistribute – this will allow for maximum flavor and juiciness without tearing when dicing.
  • Grill outdoors. When the weather permits, use an outdoor grill for even more smoky, charred flavors.
  • Double the spice rub and store for later. Double or triple the batch of the homemade spice mixture and store it as your go-to chicken taco seasoning in an airtight container. It cuts down prep time even further for taco night, and guarantees consistent flavor in every chicken taco recipe!
  • 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. Always warm the tortillas first to prevent tearing (stovetop, microwave and oven instructions above).
  • 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.
Course: Main Course
Cuisine: Mexican

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