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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awsome
This recipe was so good. My dad hates any new recipe I make but he loved this one!
Did this with chicken breast and cod. I cut the breasts before cooking to make sure that they cooked quickly without drying out.
I added 1 teaspoon of Trader Joes Citrus Garlic seasoning and I used ancho chili powder. Seriously so good on the chicken and the cod. Served with Mexican cauliflower rice.
So easy and tasty! 15/10. Will definitely make them again. I diced red pepper and red onion and topped with microgreens since I didn’t have any of the suggested toppings on hand.
Made your recipe yesterday. My family said they were the best they ever had.
So delicious and simple! Very flavorful. Will definitely make them again.
Super simple, really tasty and my wife has asked me to make them again!
I’ve made them with chicken breast and they are fine. Love the flavor!
Delicious. My family enjoyed them.
Can these be made with chicken tenders or would they be too dry
How spicy are these? Is there a way to make them less spicy if they are? I have a family who does not like real spicy food.
The best tacos I’ve made!!
The preparation was simple, and the end result was delicious! I might try it with shrimp next time.
These are so easy and so, so good! We have them every couple of weeks!
mexican food is the thing i miss most after moving from london to nyc and this recipe has saved me! followed it to a tee and got some nice blackened moist chicken thighs. wouldn’t change a thing. thank you thank you!!!
This is my new favorite recipe! I found your recipe last summer and I’ve been making it like this ever since 😀
Sooooo yummy!! I bought cilantro lime dressing to top it off. Definetly gonna make again! Awesome recipe good job!
These tacos are delicious! We will never go back to ground beef tacos after having these. I didn’t have chicken thighs, so I used breasts instead. Thank you for this recipe!
i always loved all your recipes, especially panda copy cat recipes.
your recipes are easy to prepare. more power to you.
Great spice flavour on the chicken. Very easy recipe to make.
We made several variations in an attempt to improve the recipe. We added sliced jalapeños, small amount of sour cream and a spicy tangy mustard on top. Game changer for sure! Highly recommend.
This was a quick easy and tasty dinner. My six year old gives it two thumbs up. We will definitely make again. Entire family enjoyed! Thank you
Super easy and quick. I made it with chicken breasts instead of thighs (personal preference). I cooked them in a skillet and sliced after they cooled, as directed in the recipe. However, next time I may dice them first before coating in the seasoning and cooking since it would be faster. I served with homemade guacamole, lime slices, and shredded Mexican cheese. Delicious.