Easy Chicken Tacos

Name: Easy Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ½ teaspoon garlic powder; Kosher salt and freshly ground black pepper; 1 ½ pounds boneless, skinless chicken thighs; 1 tablespoon canola oil; 12 mini flour tortillas; 1 cup Pico de Gallo; 1 avocado; ½ cup chopped fresh cilantro leaves; 1 lime

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627 reviews

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Course
Main Course

Easy Chicken Tacos

Iris Warren

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With a simple spice rub, the chicken is cooked quickly on the stovetop! Serve with pico de gallo, avocado + lime wedges!

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Ingredients

Servings

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas warmed
1 cup Pico de Gallo homemade or store-bought
1 avocado halved, peeled, seeded and diced
½ cup chopped fresh cilantro leaves
1 lime cut into wedges

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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.