Easy Weeknight Chicken Tacos
User Reviews
5
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Easy Weeknight Chicken Tacos
Description
Easy Weeknight Chicken Tacos rely on boneless, skinless chicken thighs seasoned with cumin, smoked paprika, chili powders, garlic, and onion powder. The chicken is browned in olive oil on the stovetop and then roasted in the oven to finish cooking gently. Alongside, a fresh salsa combines diced red onion, grape tomatoes, cilantro, and lime juice to add brightness and texture.
The dish is rounded out by a chipotle lime crema, made by whisking Greek yogurt, half and half, adobo sauce from chipotle peppers, and lime juice and zest, which provides a creamy and tangy contrast. The shredded chicken, salsa, crema, avocado slices, and queso fresco cheese are served in small corn or flour tortillas to assemble flavorful tacos with layered textures of tender meat, creamy, fresh, and slightly smoky elements.
This recipe fits well into casual weeknight dinners offering a balance of spice and freshness without complex preparation. It works well served alongside additional lime wedges or a simple side salad for a wholesome meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1 cup grape tomato quartered
- 1/2 red onion finely diced
- 1/4 cup cilantro chopped, fresh
- 1 lime juiced
- 8 to 12 flour tortilla 4-inch, your preference
- 8 to 12 corn tortilla 4-inch, your preference
- 4 ounces queso fresco cheese crumbled
- 1 avocado sliced
- lime extra, for garnish
quick chipotle lime crema
- 3 tablespoons Greek yogurt
- 3/4 cup half and half
- 1 tablespoon adobo sauce from a can of chipotles in adobo
- lime juice of half a lime
- lime zest of half a lime
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large oven-safe skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes. In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.
- While the chicken is cooking, combine the diced onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.
- In another bowl, whisk together the yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
- As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with. If you used the chicken thighs, there will be juices in the pan – leave them in the pan and do not discard them because we will use them! Turn the mixer on to low speed for a few seconds to break up the chicken. Add in the spices that you mixer before and mix the chicken on low speed for a full minute or two to completely shred it and mixx with the spices. Transfer the spiced chicken back to the pan with the juices and toss it well, incorporating the juice. This is how the chicken will stay moist (no – we can’t use another word)!
- To assemble the tacos, place the chicken in a tortilla and top with the quick salsa, the crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime.
User Reviews
Overall Rating
5
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