Chicken Taco Recipe

Prepare Marinade

In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and hot sauce (if using) until smooth.

Marinate Chicken

Place the chicken thighs in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring pieces are coated. Refrigerate for at least 20 minutes and up to 2 hours (longer for more flavor).

Cook Chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin coat of oil or spray. Remove chicken from marinade, letting excess drip off. Cook about 5-6 minutes per side (thinner pieces may need less), until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and rest 5 minutes.

Shred or Slice

Slice the chicken across the grain into thin strips or shred with two forks, depending on preferred taco texture.

While the chicken rests, combine Greek yogurt (or sour cream), mayonnaise, lime juice, chopped cilantro, ground cumin, salt, and black pepper in a small bowl. Stir until smooth and adjust seasoning to taste. If you prefer a thinner sauce, add 1–2 teaspoons of water or additional lime juice.

Warm Tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep wrapped to stay warm.

Assemble Tacos

Place 1–2 tablespoons of shredded chicken in the center of each warm tortilla. Top with shredded cabbage, diced tomatoes, sliced red onion, a spoonful of creamy cilantro-lime sauce, sliced avocado or a dollop of guacamole, and a sprinkle of crumbled cotija. Add cilantro and a squeeze of lime juice to finish. Add pickled jalapeños or hot sauce if desired.

Serve

Serve immediately while warm. Provide extra lime wedges and sauce on the side.