Description
These easy chicken tacos come together in just 30 minutes using a simple spice rub and juicy chicken thighs. They deliver a smoky, savory flavor with fresh toppings like pico de gallo, avocado, and lime, making them perfect for Cinco de Mayo or quick weeknight dinners.
Ingredients
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and black pepper to taste
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo
1 avocado, diced
1/2 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
1. Mix all spices with salt and pepper in a small bowl to create a seasoning blend
2. Coat the chicken evenly with the spice mixture
3. Heat oil in a skillet over medium-high heat and cook the chicken in batches for 4 to 5 minutes per side until fully cooked to 165°F
4. Let the chicken rest for a few minutes, then cut into small pieces
5. Fill warmed tortillas with chicken and top with pico de gallo, avocado, cilantro, and a squeeze of lime before serving
Notes
Chicken thighs stay juicier and more flavorful, but chicken breasts can be used if preferred
A cast iron skillet helps create a better sear and even cooking
Let the chicken rest before cutting to keep it juicy
You can prepare the spice mix ahead of time and store it for later use
Use flour or corn tortillas based on preference, and double them to prevent breaking
You can also grill the chicken for a smoky flavor
Leftover chicken stores well in the fridge for 2 to 3 days
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos