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5.0 from 15 votes

Chicken Tacos (Stovetop)

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!

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

Ingredients

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)

Instructions

    Cup of Yum
  1. Place chicken in a medium mixing bowl. Pour over 1 Tbsp olive oil and lime juice.
  2. 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).
  3. Toss mixture well until evenly coated. At this point you can use right away or marinate in the fridge for up to 8 hours.
  4. Heat a 12-inch non-stick skillet over medium-high heat. Drizzle in remaining 1 Tbsp olive oil.
  5. Place chicken in skillet spacing evenly apart. Let cook until browned on bottom, about 6 minutes.
  6. 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.
  7. Transfer to a cutting board and let rest a few minutes. Cut into pieces.
  8. 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