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Taqueria-Style Chicken Taco Recipe
4.9 from 150 votes

Taqueria-Style Chicken Taco Recipe

This recipe guides you through a taqueria-style chicken taco that uses marinated boneless, skinless chicken thighs rubbed with taco seasoning and cooked to sear and tenderize. The tacos come together with corn tortillas and a range of garnishes like Pico de Gallo, cilantro, crema, queso fresco, and fresh lime. The preparation highlights the marination step and pan searing to build flavorful chicken for soft tacos.

Prep Time
5 mins
Cook Time
10 mins
Garnish prep
10 mins
Total Time
25 mins
Servings: 6
Calories: 416 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the tacos
  • 1 & 1/2 pounds chicken thigh boneless, skinless
  • 1/4 cup taco seasoning or a taco seasoning packet, SEE NOTES, homemade
  • 2 tablespoons olive oil for the pan, divided
  • 2 tablespoons butter divided
  • 3 tablespoons lime juice
Garnishes
  • 12 corn tortillas plus more
  • 1 batch Pico de Gallo
  • 1 bunch cilantro chopped (if you don't make Pico de Gallo)
  • 1 small white onion chopped (if you don't make Pico de Gallo)
  • Mexican crema or sour cream
  • 1 cup queso fresco crumbled (or cotija)
  • 2 lime cut into wedges
  • jalapeño sliced
  • radish sliced thin
  • salsa restaurant style
  • avocado tomatillo salsa

Instructions

30 Minute Chicken Tacos on the Stove
    Cup of Yum
  1. Place 1 and 1/2 pounds chicken thighs** on a plate or in a casserole dish. Sprinkle 1/4 cup Homemade Taco Seasoning* over the top and rub it all over the chicken with your hands. See notes to use a store bought taco packet. Let the chicken marinate at least 15 minutes (or up to 24 hours in the fridge).
  2. Heat a 12-inch saute pan over medium high heat for at least 3 minutes. When it is hot, add 1 tablespoon oil. Swirl to coat. The oil should shimmer right away.
  3. Carefully place each chicken thigh in the pan. Once it touches the pan you can’t move it, so arrange accordingly. Do not crowd the chicken. You will have to do this in at least 2 batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.
  4. Once the chicken that will fit is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it’s not ready to turn.
  5. Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with oil. Immediately add 1 tablespoon butter to the pan and swirl the pan as it melts. (The butter helps the chicken to brown, and brings flavor.) Cook the chicken on the second side for about 2 minutes, until it is a deep golden brown and a meat thermometer registers 160 degrees F. Remove the chicken to a cutting board and tent with foil to keep warm. Repeat this process with the second half of the seasoned chicken.
  6. Cut the chicken against the grain, then it should easily shred into smaller pieces. Transfer to a serving bowl. Squeeze the juice from one lime over the top of the chicken. If there are any pan juices left in your pan, you can add that to the chicken too.
Slow Cooker Chicken Tacos
  1. *This will take 2 and 1/2 hours*Place 1 and 1/2 pounds chicken** into your crock pot. If you have skin-on thighs, you will have to trim them first. But if you bought boneless skinless, you can just toss them in.
  2. Sprinkle 1/4 cup Homemade Taco Seasoning over the chicken and use your hands to rub it in. (You can use a store bought taco packet; add 1 and 1/2 tablespoons cornmeal to it first, see notes)
  3. Chop 2 tablespoons butter into small chunks. Sprinkle the butter evenly over the chicken. Close the lid and let cook on LOW for 2 and 1/2 hours, or up to 3 hours max.
  4. Remove the chicken, let it rest a few minutes, then shred. It should be totally falling apart. Add chicken to a serving bowl and squeeze juice from 1 lime over the top. Serve with the crock pot drippings.
Serve your tacos
  1. Char your tortillas. Set a gas burner over medium high heat. Place a corn tortilla over the open flame. Let char for about 5-10 seconds (don't walk away) then flip with metal tongs and char the other side. Once it has blackened edges, place the tortilla in a ziplock bag and seal. Every few tortillas, I add a damp paper towel to the bag to help it steam. (If you don't have a gas stove, heat the tortillas in a pan until warm, then follow steaming step as described)
  2. Assemble your tacos: Layer 1 or 2 steamed corn tortillas. Top with a generous amount of chicken, plus drippings if there are any. Add garnishes as desired, you don't have to use all of them. (At least one kind of salsa, plus chopped onions and cilantro is the bare minimum in my opinion) Here's more:Pico de Gallo (or chopped onions and cilantro), Mexican Crema, Queso Fresco, more lime juice, chopped jalapeno, sliced radishes, and Restaurant Style Salsa and/or Avocado Tomatillo Salsa.

Notes

  • If using store-bought taco seasoning, blend 1 and 1/2 tablespoons of yellow cornmeal into a 1-ounce packet to enhance flavor and thicken the sauce on chicken.
  • Trim bone-in, skin-on thighs before cooking; chicken breasts can be substituted if cut uniformly.
  • Allow chicken to marinate at least 15 minutes, up to 24 hours refrigerated, for best flavor penetration.

Nutrition Information

Serving 1serving Calories 416kcal (21%) Carbohydrates 33g (11%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Trans Fat 0.3g (15%) Cholesterol 132mg (44%) Potassium 457mg (10%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 1339IU (27%) Vitamin C 14mg (16%) Calcium 181mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 416

% Daily Value*

Serving 1serving
Calories 416kcal 21%
Carbohydrates 33g 11%
Protein 29g 58%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.3g 15%
Cholesterol 132mg 44%
Potassium 457mg 10%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 1339IU 27%
Vitamin C 14mg 16%
Calcium 181mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.