Chicken Tacos
Juicy, boldly seasoned chicken tacos made in about 30 minutes with a simple spice rub. No marinating required — these are quick enough for a Tuesday and impressive enough for a crowd.
Equipment
- Cast iron skillet or large heavy-bottomed skillet
- Sharp chef's knife and cutting board
- Meat thermometer - To check internal temperature of the chicken
- Large mixing bowl or shallow dish
- Tongs
- Measuring spoons
- Plate or cutting board for resting the chicken
- Small bowls for toppings
Ingredients
- 1.5 lbs boneless, skinless chicken thighs - 680g
- 2 tablespoons olive oil - divided
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper - optional, for heat
For Serving
- 8 small corn tortillas - or flour tortillas
- 0.5 cup diced white onion - 75g
- 0.25 cup fresh cilantro - 15g, roughly chopped
- 1 avocado - sliced or mashed
- 0.5 cup pico de gallo or fresh salsa - 120g
- 1 lime - cut into wedges
- Cotija cheese or shredded Mexican blend cheese - for serving, optional
- sour cream - for serving, optional
Instructions
- Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne in a small bowl. Stir until fully blended.
- Pat chicken thighs completely dry with paper towels. Drizzle with 1 tablespoon olive oil and rub to coat. Sprinkle spice rub evenly over both sides, pressing to adhere. Let sit 5 minutes.
- Heat a cast iron skillet over medium-high heat for 2 minutes. Add remaining 1 tablespoon oil and swirl to coat. Place chicken in a single layer (don't crowd) and cook 5-6 minutes without moving. Flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and rest for 5 minutes. Chop into bite-sized pieces or shred with two forks. Taste and adjust salt if needed.
- Warm tortillas in a dry skillet over medium heat for 30-45 seconds per side, or directly over a gas flame, or wrapped in a damp paper towel in the microwave. Stack on a plate and cover with a towel to keep warm.
- Dice onion, chop cilantro, slice or mash avocado, and cut lime into wedges. Arrange all toppings in small bowls for serving.
- Layer two warm tortillas per taco, then top with chopped chicken, onion, cilantro, pico de gallo, avocado, and cotija cheese. Squeeze fresh lime juice over each taco and serve immediately.
Notes
- Pat the chicken completely dry before seasoning — moisture prevents a good sear and golden crust.
- Get your skillet ripping hot before adding the chicken. A properly preheated pan is the secret to that beautiful crust.
- Don't crowd the pan. If your chicken thighs are large, cook them in two batches. Crowding causes steaming instead of searing.
- Let the chicken rest for 5 minutes after cooking before chopping — this keeps the juices inside the meat instead of running out onto the board.
- Double up the tortillas (street-style) to prevent breakage and keep all the fillings contained.
- Always use fresh lime juice at the table — it brightens the entire taco and bottled juice doesn't compare.
- Warm tortillas just before serving. If warmed too far in advance, they'll cool down and become stiff again.
- Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or broth to keep it moist.
- This chicken also works beautifully in burritos, quesadillas, rice bowls, and salads — make extra for meal prep!
- For a spicier version, add a finely minced chipotle pepper in adobo sauce to the seasoning, or drizzle hot sauce over the finished tacos.