Easy Chicken Tacos
This post may contain affiliate links. Please see our privacy policy for details.
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.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Featured Comment