Chicken Tacos (Stovetop)
User Reviews
5
-
Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
5
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Course
Main Course
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Cuisine
Mexican
Chicken Tacos (Stovetop)
Description
Chicken thighs trimmed and boneless are tossed with olive oil, lime juice, and a distinctive mix of chili powder, cumin, garlic powder, smoked paprika, and optional cayenne pepper, then seasoned with salt and black pepper. After allowing the flavors to meld briefly or marinating for up to 8 hours, the chicken cooks on medium-high in a nonstick skillet until browned and cooked through. It’s rested then sliced and layered inside warmed corn tortillas. Toppings such as chopped cilantro, red onion, and assorted Mexican garnishes like salsa, avocado, or cheese add brightness and texture. Lime wedges finish the dish with fresh acidity.
To warm tortillas, lightly frying in olive oil creates golden spots and prevents sticking, though heating without oil works too. Serving size is two tacos per person, accommodating variable toppings.
Ingredients
Chicken
- 1 1/2 lbs. chicken thigh 6 medium), trimmed of excess fat, boneless, skinless
- 2 Tbsp olive oil divided
- 1 Tbsp lime juice plus lime wedges for serving
- 2 1/2 tsp chili powder
- 1 1/2 tsp cumin ground
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- salt freshly ground
- black pepper freshly ground
For Serving
- 10 (6-inch) corn tortilla warmed
- 1/4 cup chopped cilantro
- 1/3 cup chopped red onions or yellow onions
- Other desired toppings (see notes)
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, heat lightly in olive oil until golden spots appear, then drain on paper towels; alternatively, heat without oil.
- Serving size is generally two tacos per person; adjust toppings and seasoning to taste.
- Additional toppings may include pico de gallo, sliced avocado or guacamole, diced tomatoes, radishes, jalapeños, grilled corn, shredded lettuce or cabbage, cheeses like queso fresco, and Mexican hot sauce.
User Reviews
Overall Rating
5
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