Easy Chicken Tacos
User Reviews
4.7
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Prep Time
40 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Tacos
Description
Easy Chicken Tacos use a marinade combining olive oil, white wine vinegar, lime juice, and a mix of chili powders, cumin, smoked paprika, and garlic and onion powders. The marinade tenderizes and flavors boneless chicken thighs, which are cooked in a skillet until fully done. After resting, the chicken is cut into bite-sized pieces and served in warm corn tortillas with optional toppings like pico de gallo and queso fresco. The use of both lime juice and vinegar gives a bright acidity, while the spices add depth without overwhelming heat.
The chicken has a tender texture and a well-rounded seasoning profile that comes from the marinade soaking into the meat. Warming the tortillas helps impart a soft pliability that holds the filling well. Serving these tacos with fresh salsa and crumbly cheese introduces fresh, creamy contrast to the savory chicken.
This recipe suits a casual meal or gathering and can be prepared ahead by making the marinade without the acidic components if marinating overnight. Adjusting chili powder levels or cheese toppings can tailor the flavor to preference.
The marinade should not exceed two hours due to the citrus and vinegar, which can alter chicken texture. Instead, omit acidic ingredients for longer marinating and add them closer to cooking time.
Ingredients
For the marinade
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper freshly ground
- 4 tablespoons lime juice (about 2 limes)
For the tacos
- 2 pounds chicken thigh boneless, skinless
- 24 corn tortillas (or flour tortillas)
- Pico de Gallo or your favorite salsa (optional)
- queso fresco or your favorite cheese (optional)
Instructions
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
Notes
- Marinate chicken up to 2 hours to avoid texture changes from lime juice and vinegar.
- For overnight marinating, omit vinegar and lime juice initially, then add them 2 hours before cooking.
- If ancho chili powder is unavailable, increase regular chili powder accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 3tacos | |
| Calories | 352kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 565mg | 24% |
| Potassium | 30mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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