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Easy Chicken Tacos

🇲🇽 Mexico

Servings: 6 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 12 mini flour tortillas, warmed
  • 1 cup pico de gallo
  • 1 avocado, halved, peeled, seeded and diced
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste

Steps

  1. Pat chicken dry with paper towels.
  2. Mix chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper; rub over chicken.
  3. Heat canola oil in a large cast iron skillet over medium-high heat.
  4. Working in batches, cook chicken in a single layer until golden brown and cooked through, about 4-5 minutes per side, reaching an internal temperature of 165°F.
  5. Let chicken cool slightly, then dice into bite-size pieces.
  6. Serve chicken in warmed tortillas topped with pico de gallo, avocado, cilantro, and a squeeze of lime.

Source: damndelicious.net