Easy & Flavorful Chicken Tacos
These easy and flavorful chicken tacos are a must-try for taco lovers! Made with juicy, well-seasoned chicken, warm tortillas, and a variety of fresh toppings, this recipe is perfect for weeknight dinners or festive taco nights. Whether you pan-sear, bake, or grill the chicken, the result is always delicious. Customize your tacos with classic pico de gallo, creamy avocado, or spicy salsas for the ultimate homemade meal.
Equipment
- Large skillet, grill, or baking sheet
- Mixing bowls
- Cutting board and knife
- Tongs (for flipping chicken)
- Measuring spoons
Ingredients
- 2 boneless skinless chicken breasts (or thighs for juicier tacos)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- For the Tacos:
- 8 small flour or corn tortillas
- 1 avocado diced
- ½ cup pico de gallo chopped tomatoes, onion, cilantro, lime juice
- ½ cup shredded lettuce or cabbage
- ½ cup crumbled cotija cheese optional
- ¼ cup sour cream or Greek yogurt
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Season the Chicken: In a bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken. Drizzle with olive oil and lime juice. Let it marinate for 15 minutes (optional but recommended for better flavor).
- Cook the Chicken:
- Skillet Method: Heat a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until browned and cooked through (internal temperature should reach 165°F).
- Oven Method: Preheat oven to 400°F. Place the chicken on a baking sheet and bake for 20-25 minutes.
- Grill Method: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side until nicely charred and fully cooked.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes before slicing or shredding it into bite-sized pieces.
- Warm the Tortillas: Heat the tortillas on a dry skillet for 30 seconds per side or warm them in the microwave for a few seconds.
- Assemble the Tacos: Fill each tortilla with the sliced chicken, avocado, pico de gallo, shredded lettuce, and cotija cheese. Drizzle with sour cream or Greek yogurt, and garnish with fresh cilantro.
- Serve and Enjoy: Serve immediately with lime wedges for an extra burst of flavor!
Notes
Spicy Variation: Add ½ teaspoon cayenne pepper or drizzle hot sauce on top.
Healthy Alternative: Use grilled chicken and Greek yogurt instead of sour cream.
Storage Tips: Store cooked chicken separately from tortillas and toppings. Chicken can be refrigerated for up to 4 days.
Side Pairings: Serve with Mexican rice, black beans, or elote (Mexican street corn salad).
Drink Pairings: Enjoy with margaritas, agua fresca, or a cold Mexican beer.
Healthy Alternative: Use grilled chicken and Greek yogurt instead of sour cream.
Storage Tips: Store cooked chicken separately from tortillas and toppings. Chicken can be refrigerated for up to 4 days.
Side Pairings: Serve with Mexican rice, black beans, or elote (Mexican street corn salad).
Drink Pairings: Enjoy with margaritas, agua fresca, or a cold Mexican beer.