Easy Chicken Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
Easy Chicken Tacos
Description
Easy Chicken Tacos features boneless, skinless chicken thighs seasoned with a blend of chili powder, ground cumin, smoked paprika, dried oregano, and garlic powder, with salt and pepper to taste. The chicken is pan-seared in canola oil over medium-high heat until cooked through and golden brown, ensuring a tender and flavorful filling. After resting and dicing, the chicken is assembled in warm mini flour tortillas and topped with fresh pico de gallo, diced avocado, chopped cilantro, and lime wedges to add brightness and creaminess. The combination of spices and fresh toppings creates a well-rounded taco experience that highlights both texture and flavor.
This dish can be served as a convenient handheld meal, ideal for informal dinners or gatherings. The mini tortillas make it easy to serve multiple portions, and the fresh toppings provide a contrast to the seasoned, savory chicken. Adjusting the amount of seasoning allows for customization of spice levels according to preference.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ pounds chicken thighs boneless, skinless
- 1 tablespoon canola oil
- 12 flour tortilla warmed, mini
- 1 cup Pico de Gallo homemade or store-bought
- 1 avocado halved, peeled, seeded and diced
- ½ cup cilantro fresh, chopped leaves
- 1 lime cut into wedges
Instructions
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
- Season chicken with chili powder mixture.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
- Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
User Reviews
Overall Rating
5
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