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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Third time making these tacos and each time they are a hit!!!! They remind me of a tacos from a food truck in Napa, 20 years ago!!
Easy and delicious. I have prepared this recipe 3 times and it’s a hit every time.
To save time for a busy weeknight I took another reviewer’s advice and chopped the chicken before cooking. IT WAS AMAZING! Plenty of flavor, nice and crispy. No leftovers at all. Thank you!
I made this last night. Soo good. I chopped the chicken into small pieces and fried them that way. Got some nice crunchy bits that really made it delicious.
It was easy!! I added some corn to the mix just for color and texture.
I made this tonight to put on nachos and it was perfection. My oldest (5) was picking at the chicken faster than I could put it on the chips. Thank you!
don’t use any of those too high in Omega 6 oils! Coconut oil or butter is safer/best for our bodies. Otherwise, I love your recipes! Omega 6s cause extreme inflammation.
Do you seriously think 1 Tablespoon of Canola oil is going to cause “extreme inflammation.” Your comment is ridiculous.
Yes it does. Why not use avocado oil instead? It won’t cause inflammation.
I use olive oil rather than canola. A hit every time!
So tasty! Will fix again for sure!
These were delicious!!! I will definitely be making these again!
Delicious! Good flavor and very easy prep. I will use again.
My husband stated that these are the best tacos he has ever had !! AMAZING ( and unbelievably easy ). Will take this on our camping trip for an excellent dinner. Thank you.
This was absolutely delicious! I will make this again.
Sooo good
Amazing. So easy to make. We used chicken tenderloins and cut them into bite size pieces after cooking them up. Super fresh snd so tasty!! My whole family raved about how delicious the chicken was. Squeezing the lime on the top of the tacos was definitely a key for all of us. I also added some finely sliced red onions for me, shredded Mexican cheese and cut up small grape tomatoes since my youngest doesn’t like pico de gallo .
These chicken tacos are fantastic. I didn’t change a thing and the whole family loved them. This will be my go to recipe from now on.
Made these with chicken thighs. Let the dry rub sit for about 2 hours, then put them on the grill which added great flavor. Everyone loved the flavor and complimented on the recipe. Will definitely make this again. We used a bunch of other “toppings” for the tacos, including a red cabbage slaw, corn salsa, crema, cotija, cilantro, guac, cheese, and made a taco bar so everyone could make their own. It was a hit!
Been looking for a better and easier chicken taco recipe and I found it here. Thank you
I used chicken breasts because that’s what I had on hand. It was delicious! I’ll never use ground beef for tacos again!
Most of the recipes I’ve tried from this site are winners with the family.
The easy chicken tacos recipe was not among them.
Realizing that fast and easy recipes can sacrifice flavor for convenience, these types of recipes can be more challenging to pull off.
This particular recipe uses few ingredients as fillers for the taco. So, it leaves the tacos with shallow flavors. And despite all the spices used for the meat, our family found the chickens rather bland.
pretty darn good
So delicious! I was a bit sceptical, but so, so good! Put the tortillas on the cast iron pan for about 30 seconds each side. So much better than the microwave. Will definitely be a staple.