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Chicken Tacos

Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!

INGREDIENTS

For the chicken:

  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 2 limes
  • 1 tablespoon olive oil

For the topping:

  • 1/3 cup finely chopped red or sweet onion
  • 1/3 cup finely chopped cilantro
  • 1 finely chopped jalapeño
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 lime, cut into 8 pieces

16 small corn tortillas for serving

INSTRUCTIONS

  1. In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
  2. Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you’ll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
  3. While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
  4. While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won’t be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
  5. Chop the rested chicken into bite-sized pieces.
  6. To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

NOTES

  1. The two tortillas aren’t a must, but it helps to keep everything in. When you just use one tortilla, they seem to break and fall apart.
  2. If you don’t want the topping too spicy, you can remove the seeds from the jalapeño or omit it all together.
  3. The lime for serving isn’t optional; it really makes the dish!
  4. You can also bake or grill the chicken for this recipe.

Why chicken thighs are awesome for tacos:

  • Boneless skinless chicken thighs are the moist and flavor-packed version of their chicken breast counterparts. They don’t dry out, and I LOVE using them.
  • They tend to be a lot less expensive than chicken breasts, which is always a win.
  • Boneless skinless chicken thighs do have a bit more fat on them, but you can trim any visible fat before using and they’ll still be moist when cooked.
  • Here’s a hilarious article from Epicurious about their love of all things chicken thighs, if you need further convincing.
  • Instant Pot Lovers: Here’s my favorite Instant Pot Chipotle Chicken Taco Meat recipe for you. SO good.

Tips and tricks for making the best chicken tacos:

  • The two tortillas aren’t a must, but it helps to keep everything in. When you just use one tortilla they seem to break and fall apart.
  • If you don’t want the topping too spicy, you can remove the seeds from the jalapeno or omit it all together.
  • The lime for serving isn’t optional; it really makes the dish!

Because these chicken tacos are so simple and easy to make, feel free to add a side of chips and salsa and guacamole plus some fun drinks (I recommend some fresh homemade lemonade for this recipe)! You’re going to feel like you are eating out while sitting in your own kitchen.

Frequently Asked Questions

What is a good side dish for tacos?

So many options for taco side dishes. I like to serve cilantro lime rice, fresh pico de Gallo or refried beans. Quick, easy, and so delish!How do I make perfect tacos?

Now, this is a great question. I firmly believe in the power of warming the tortillas in the skillet so they get a little toasty and maybe even a little crisp around the edges. It’s a MUST, and you have to try it out if you’ve never heated yours up. I also like to double layer my tortillas so it keeps all the toppings in better without tortilla breakage. Finally, a sprinkle of lime is absolutely necessary to bring everything together and really add a kick of freshness.Can tacos be healthy?

Um, totally! You’ve usually got some sort of protein and veggie, and these tacos use corn tortillas, which are slightly healthier than flour. They’re packed with all sorts of wholesome goodness, so go ahead and add this to your “healthy meals” roster.What do I put inside tacos?

You can literally put whatever you want inside tacos — that’s the beauty of these little customizable wraps! For this recipe, I kept things simple and added some chopped onion, cilantro, and jalapeno with a little lime juice, salt, and pepper. It was DIVINE! You can also add cheese, sour cream, and any other veggies you like.

Originally published in blessthismessplease.com

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