Easy Chicken Tacos
Juicy seasoned chicken, crisp toppings, and warm tortillas — weeknight tacos done right in under 30 minutes.
Ingredients
- 1 ½ lbboneless skinless chicken breasts(or thighs)
- 1 tbspolive oil
- 1 tspchili powder
- 1 tspground cumin
- ½ tspgarlic powder
- ½ tspsmoked paprika
- ½ tspsalt
- ¼ tspblack pepper
- 8small flour or corn tortillas
- 1 cupshredded cabbage or lettuce
- ½ cuppico de gallo or fresh salsa
- ½ cupshredded Mexican-blend cheese
- ¼ cupsour cream
- 1lime(cut into wedges)
- 2 tbspfresh cilantro(roughly chopped)
Method
- 01
Combine the 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper in a small bowl and stir to mix.
- 02
Pat the 1 ½ lb chicken breasts dry with paper towels, then rub the spice mixture evenly over all sides.
- 03
Heat the 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- 04
Add the seasoned chicken and cook undisturbed for 6–7 minutes until a deep golden crust forms on the bottom.
- 05
Flip the chicken and cook for another 5–6 minutes, or until the internal temperature reaches 165°F at the thickest part.
- 06
Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice or chop into bite-sized pieces.
- 07
While the chicken rests, warm the 8 tortillas directly over a gas flame for 20–30 seconds per side, or in a dry skillet over medium heat, until pliable and lightly charred.
- 08
Build each taco: layer the chicken onto a tortilla, then top with the shredded cabbage, pico de gallo, and shredded cheese.
- 09
Finish with a dollop of sour cream, a squeeze of lime, and a pinch of fresh cilantro. Serve immediately.
Adapted from public domain & community sources