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Chicken Tacos

Maria G. Brooks
These Chicken Tacos are bursting with bold flavors, juicy chicken, and vibrant toppings that come together in minutes.
Perfect for a weeknight dinner or taco night, they’re versatile, easy to prepare, and customizable to suit everyone’s taste.
Nutrition Facts (per serving)
Calories: 350 kcal, Protein: 28g, Fat: 22g, Carbohydrates: 16g, Fiber: 4g, Sugar: 3g, Sodium: 750mg
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Large bowl (for marinating)
  • 1 Cutting board
  • 1 Chef’s Knife
  • 1 Large skillet or grill pan
  • 1 Wooden Spoon or Tongs
  • 1 Small bowl (for sauces)

Ingredients
  

For the Chicken:

  • 500 grams boneless skinless chicken thighs (or chicken breasts)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Tacos:

  • 8 corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • ½ cup shredded cheddar cheese or queso fresco
  • 1 avocado sliced
  • ½ cup sour cream or lime crema
  • ¼ cup fresh cilantro chopped
  • 1 lime cut into wedges

Instructions
 

Step 1: Marinate the Chicken

  • In a large bowl, combine olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
  • Add the chicken and coat it thoroughly in the marinade.
  • Cover the bowl and refrigerate for 30 minutes (or up to 24 hours for deeper flavor).

Step 2: Cook the Chicken

  • Heat a large skillet or grill pan over medium-high heat.
  • Add the marinated chicken and cook for 5–7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
  • Remove the chicken from the skillet and let it rest for 5 minutes before slicing or shredding.

Step 3: Warm the Tortillas

  • Heat tortillas on a dry skillet over medium heat for about 30 seconds per side, or until warmed and slightly charred.

Step 4: Assemble the Tacos

  • Layer the sliced or shredded chicken on the tortillas.
  • Add shredded lettuce, diced tomatoes, cheese, and avocado slices.
  • Top with a dollop of sour cream or lime crema and sprinkle with fresh cilantro.
  • Serve with lime wedges on the side for an extra burst of freshness.

Notes

  • For a smoky flavor, grill the chicken instead of pan-searing it.
  • Make this recipe dairy-free by omitting the cheese and using a dairy-free crema.
  • Use store-bought taco seasoning as a shortcut if you’re short on time.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keyword Chicken Tacos