Easy 20 Minute Chicken Tacos
User Reviews
4.8
Easy 20 Minute Chicken Tacos
Description
Easy 20 Minute Chicken Tacos feature boneless, skinless chicken thighs seasoned with a blend of chili powder, garlic, and lime juice for a mildly spicy and tangy flavor. The chicken is cooked through in a skillet, then chopped and served inside small tortillas. Accompanying this is pico de gallo made from finely chopped tomato, onion, cilantro, and jalapeño, which adds freshness and subtle heat.
The tortillas can be lightly charred over the stove flame to introduce smoky notes and enhance their texture. Assembly involves layering the cooked chicken with the vibrant pico de gallo and optionally a drizzle of cilantro sauce, creating a layered combination with tender, juicy meat and crisp, bright toppings.
These tacos work well for quick dinners or casual gatherings, offering room for variation by adding ingredients like guacamole or cheese. Their components can be prepared simultaneously, allowing efficient use of time.
Note that marinating the chicken briefly before cooking enhances flavor, and the meat should be allowed to rest before slicing to retain juiciness. The pico de gallo's freshness is best preserved by assembling just before serving.
Ingredients
- 1 pound chicken thighs or chicken breasts, boneless, skinless
- 2 cloves garlic minced
- 1 tablespoon lime juice optional
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon paprika optional
- ½ teaspoon garlic powder or onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 8 small corn tortillas or flour tortillas
Pico de Gallo
- 1/2 cup onion finely chopped
- 1/2 cup tomato finely chopped
- 1/4 cup cilantro finely chopped
- 1 jalapeño deseeded, finely chopped
- 1 tsp lime juice
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
- Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (*optional, see recipe in notes).
Notes
- You can customize the tacos by adding sliced avocados, guacamole, chopped tomatoes, corn, or shredded cheese.
- To make cilantro sauce, combine 1/4 cup mayo or sour cream, 1/4 cup Greek yogurt, 1 tablespoon lime juice, 2 tablespoons minced cilantro, and a pinch of salt and pepper; stir to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 112kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 214mg | 9% |
| Potassium | 195mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
