Chicken Tacos Recipe

Prep and season chicken

Trim visible fat from the chicken thighs and pat dry with paper towels. Cut into 1/2-inch strips or bite-size pieces. In a medium bowl combine olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, kosher salt, black pepper and lime juice. Toss the chicken pieces in the spice mixture until evenly coated. Let sit 5–10 minutes to absorb flavors.

Cook chicken

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and keep warm.

Using the same skillet, reduce heat to medium and add 1 teaspoon vegetable oil. Add sliced onion and bell peppers (sliced into thin strips) and sprinkle with 1/4 teaspoon salt. Sauté 4–6 minutes, stirring occasionally, until softened and slightly caramelized but still with a bit of bite. Return the cooked chicken to the skillet and toss with the peppers and onions for 1 minute to combine and reheat. Remove from heat.

In a small microwave-safe bowl or on the stovetop in a small saucepan, combine refried beans and softened cream cheese. Heat gently, stirring, until smooth and warm (about 1–2 minutes in microwave, 3–4 minutes on stovetop). Stir in 1/4 cup shredded cheddar and chopped chipotle if using. Adjust seasoning to taste.

Warm the flour tortillas for 10–15 seconds per side in a dry skillet over medium heat or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Place tortillas on a plate.

Spread about 1/4 cup of the warm bean & cheese dip evenly across each tortilla (split between two).

Divide the chicken, peppers and onions evenly between the two tortillas, placing the filling on top of the bean layer.

Top each taco with shredded cabbage (about 1/4 cup per taco), crispy tortilla strips (about 2 tablespoons per taco), and additional shredded cheddar (2 tablespoons per taco).

Drizzle each taco with 1 tablespoon Datil ranch dressing, sprinkle with chopped cilantro if using, and serve with a lime wedge alongside to squeeze over the tacos.

Serve immediately while tortillas and filling are warm so the tortilla strips remain crisp. Leftover components (chicken, peppers, and bean dip) will keep in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and peppers in a skillet until hot before assembling.