Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken taco filling
Toppings & garnishes
Method
Chicken taco filling
Prepare chicken
Trim any excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1/2-inch strips or bite-sized pieces so they cook evenly.
Season
In a bowl, combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and lime juice. Add the chicken pieces and toss to coat evenly. Marinate for at least 10 minutes or up to 2 hours in the fridge.
Cook chicken
Heat a large skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Add the chicken in a single layer (cook in batches if necessary) and sear without moving for 2 minutes, then stir and continue to cook until cooked through and lightly charred at edges, about 5-7 minutes total depending on size. Pour in 1/4 cup chicken broth or water and scrape up any browned bits, simmer 1 minute until sauce is slightly reduced. Taste and adjust seasoning with salt, pepper or a squeeze more lime if desired.
Keep warm
Turn heat to low and keep the cooked chicken in the pan while you warm the tortillas and arrange toppings.
Toppings & assembly
Warm the tortillas: Heat a dry skillet or comal over medium heat. Warm each tortilla 20-30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.
Assemble tacos: Place 1 tortilla on a plate, add about 2 to 3 tablespoons of shredded cabbage, then 2-3 tablespoons of the cooked chicken (adjust to preference). Top with diced tomato, red onion, a spoonful of sour cream or crema, chopped cilantro and a drizzle of hot sauce or salsa.
Serve: Garnish with lime wedges for squeezing over the tacos. Serve immediately while hot. Leftover chicken keeps well refrigerated for up to 3 days.