Chicken Tacos (Stovetop)

Name: Chicken Tacos (Stovetop)
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 5 serving
Ingredients: 1 1/2 lbs. boneless skinless chicken thighs; 2 Tbsp olive oil; 1 Tbsp lime juice; 2 1/2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp garlic powder; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; Salt and freshly ground black pepper; 10 (6-inch) corn tortillas; 1/4 cup chopped cilantro; 1/3 cup chopped Red Onions; Other desired toppings

User Reviews

5.0

15 reviews

Excellent

Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings
5
Course
Main Course
Cuisine
Mexican

Chicken Tacos (Stovetop)

Iris Warren

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The easiest tacos! Made with tender and juicy pan seared chicken thighs, plenty of Mexican spices and bright lime and cilantro. It's a recipe you can have ready in 30 minutes!

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Ingredients

Servings

Chicken

1 1/2 lbs. boneless skinless chicken thighs (6 medium), trimmed of excess fat
2 Tbsp olive oil, divided
1 Tbsp lime juice, plus lime wedges for serving
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
Salt and freshly ground black pepper

For Serving

10 (6-inch) corn tortillas, warmed*
1/4 cup chopped cilantro
1/3 cup chopped Red Onions or yellow onions
Other desired toppings (see notes)

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Instructions

Place chicken in a medium mixing bowl. Pour over 1 Tbsp olive oil and lime juice.
Sprinkle with chili powder, cumin, garlic powder, smoked paprika, cayenne pepper and salt and pepper (I use about 1 tsp salt and 3/4 tsp pepper).
Toss mixture well until evenly coated. At this point you can use right away or marinate in the fridge for up to 8 hours.
Heat a 12-inch non-stick skillet over medium-high heat. Drizzle in remaining 1 Tbsp olive oil.
Place chicken in skillet spacing evenly apart. Let cook until browned on bottom, about 6 minutes.
Turn chicken pieces, reduce heat to medium if needed. Continue to cook until chicken has cooked through (165 degrees in thickest portion), about 6 minutes longer.
Transfer to a cutting board and let rest a few minutes. Cut into pieces.
Layer chopped chicken over tortillas, sprinkle with desired toppings and onions and cilantro. Serve warm with lime wedges for spritzing over.

Notes

*To warm tortillas I like to heat in a little olive oil in a skillet, until just light golden brown spots appear on each side. Drain on paper towels. This is optional, they can also be heated without oil.
Serving is 2 tacos per person. Additional toppings and salt added not included in nutrition estimate as these will vary.
Pico de gallo or salsa
Sliced or diced avocado or guacamole
Diced tomatoes
Diced radishes
Minced jalapeños
Grilled corn
Shredded lettuce or cabbage
Cheese (Mexican blend, queso fresco, Monterey jack etc.)
Mexican hot sauce