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best easy chicken tacos
Mary Kelly

Best Easy Chicken Tacos Recipe

Ah, tacos! The comfort food that has a unique charm, bridging generations and cultures around the dinner table. Picture this: a brisk Saturday afternoon, the sun shining, and the grill sizzling. You want something easy yet delectable.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Appetizer
Cuisine: Mexican
Calories: 103
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon ground chili powder
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken thighs or breasts
  • 2 garlic cloves finely minced
  • 1/2 teaspoon smoked paprika optional
  • ½ teaspoon garlic powder or onion powder
  • 1 tablespoon freshly squeezed lime juice optional
  • 8 small flour or corn tortillas
  • Fresh Pico de Gallo:
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped ripe tomato
  • 1/4 cup chopped fresh cilantro
  • 1 finely chopped jalapeño seeds removed
  • 1 teaspoon fresh lime juice
  • Pinch of salt and pepper to taste

Equipment

  • Small bowl

Method
 

  1. In a small bowl, mix together the chili powder, honey, cumin, salt, black pepper, and olive oil. If using, add the smoked paprika and garlic powder. This creates a seasoning paste that will flavor the chicken beautifully.
  2. Take your chicken and pat it dry with paper towels. This helps the spice mixture adhere better. Rub the spice paste evenly over the chicken pieces. Let it sit for about 10 minutes to absorb the flavors.
  3. Heat a skillet over medium-high heat. Once hot, add the chicken. Cook for about 5–7 minutes per side, or until fully cooked. If using chicken breasts, be careful not to overcook, as they can become dry. Transfer to a cutting board and let rest for a few minutes.
  4. While the chicken rests, combine red onion, tomato, cilantro, jalapeño, lime juice, salt, and pepper in a bowl. Mix well and adjust seasoning to taste. The freshness goes hand in hand with the seasoned chicken.
  5. In the skillet (or microwave if you’re in a rush), warm the tortillas for a few minutes until they’re pliable. This will prevent them from cracking when you fold them.
  6. Slice the chicken into strips or bite-sized pieces. Lay them on your tortilla and top with pico de gallo. Feel free to add other toppings like shredded cheese or a drizzle of sour cream if you wish.
  7. Your chicken tacos are ready to enjoy! Serve with lime wedges on the side for that extra zing.

Nutrition

Calories: 103kcalCarbohydrates: 5gProtein: 13gFat: 3.2gSaturated Fat: 0.6gCholesterol: 43mgSodium: 232mgFiber: 1gSugar: 3g

Notes

  • Use Fresh Ingredients: Fresh herbs make a world of difference. Opt for freshly chopped cilantro instead of dried for pico de gallo.
  • Don’t Rush the Chicken: Let the chicken rest after cooking to keep it juicy.
  • Experiment with Toppings: Consider avocado slices, pickled onions, or even a splash of hot sauce for another layer of flavor.
  • Try Different Proteins: Swap chicken for shrimp, beef, or even tofu for variety. Each will offer a different but delicious taco experience.
  • Make It Ahead: Marinate the chicken in advance for deeper flavors, even if just for 30 minutes before cooking.

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