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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My go-to for delicious chicken tacos. The spice rub is fantastic and flavorful. I follow the recipe exactly for cooking the chicken, and just freestyle the taco fixings based on what I have. Suggest cooking up extra chicken to use in burrito bowls or as part of a salad for an easy weeknight dinner.
Great. Easy, delicious. I put out sour cream, limes, canned corn, more cilantro. Every one loved. The corn has a slight sweet taste
tasty as heck
I’m planning on making this tomorrow but will olive oil work too or does it have to be canola oil?
yummy
Awesome rub for chicken tacos. Add a couple things to kick it up..
1/2 diced poblano pepper
1/2 diced onion
1/4 stick Mexican chorizo
2 small tomatillos, diced
1 t diced smoked Chipotle peprs
Sautee all above till cooked and then stir in Chix and serv on warm tortillas. Wash back with favorite beer. Salud!
Do not overcook chix. Mix all
Made these today in the air Fryer they were great
that is exactly what I want to do.
Can’t wait to make these tonight! Going to add chipotle peppers, cheese and sour cream!
this is the best thing ive ever tasted in my entire life. Its best when you fry the tortillas in the pan and get your jiggy on. 10/10 recommend would do again. Please try this recipe. Will be making again!!!
Absolutely delish! Accidentally used tenders and still great! Served with homemade tortillas, seasoned sour cream, pico, and cheddar (avocado wasnt ripe!). Next time, will add some sautéed veggies after chix cooks and pair with some Spanish rice and black beans. Thank you!
Wonderful and easy!
VERY GOOD!!! I doubled the recipe for my family of 5. Cooked in my skillet….we ate like kings!!!!
I’ve made this recipe several times and the kids and I love it. We add shredded cheese, tomatoes, onions and sour cream as toppings. I bake my chicken in cut up pieces on 350 though with the seasonings, it’s still delicious.
This is a bomb recipe !!
I love the combination of the spices–a perfect blend. I used chicken breasts and this dish turned out delightful. I am sure I will use this recipe often.
This was the easiest thing to make…my husband and kids loved it! I’m a vegetarian so after I removed the chicken I added chopped mushrooms, peppers, and onions to the skillet and sautéed them up in the remaining oil and spices. Absolutely delish!
I have been making these for years! LOVE them!
This was a very good recipe to find! I had everything I needed so I put it all together. My dad, whose not a fan of chicken, went back for more THREE TIMES!!! Thank you very much for sharing. Will definitely be making this again.
Very nice recipe, the chicken tasted delicious, the taco’s turned out very good. Thank you for the recipe
This was a hit! Just enough for my daughter and husband and myself though. Followed the recipe, just cut up the chicken before cooking and used chicken breasts instead. Very good. Will make this again. Might try it with shrimp too.
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!!!
Thank you so much! This has helped me a lot more! The chicken was not dry at all! Was perfect!
Been looking for a delicious chicken taco recipe. This one is super easy and quick and my kids loved it! Will make again.