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Chicken Taco Recipe

Name: TacoLus Chicken Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2-inch pieces; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp chili powder; 1 tsp smoked paprika; 2 cloves garlic, minced; 1 small onion, finely diced; 1 tbs fresh lime juice; 1 tbs chicken broth or water; 1 tsp salt; 1 tsp black pepper; 8 each small corn or flour tortillas; 2 cups shredded lettuce; 1 cup diced tomatoes; 1 cup shredded cheddar or Monterey Jack cheese; 1 tbs fresh cilantro, chopped; 2 each lime wedges; 1 tbs sour cream or Mexican crema; 1 half sliced avocado or guacamole; 2 tsp hot sauce or salsa

Inspired by TacoLu

Time30m

Serves4

Make Chicken Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco Filling

1 lb boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2-inch pieces

1 tbs olive oil

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Chili powder

1 tsp Smoked paprika

2 cloves Garlic, minced

1 small onion, finely diced

1 tbs Fresh lime juice

1 tbs chicken broth or water

1 tsp Celtic sea salt

1 tsp black pepper

Toppings & Assembly

8 each small corn or flour tortillas

2 cups shredded lettuce

1 cup Diced Tomatoes

1 cup shredded cheddar or Monterey Jack cheese

1 tbs Fresh cilantro, chopped

2 each Lime wedges

1 tbs sour cream or Mexican crema

1 half sliced avocado or guacamole

2 tsp hot sauce or salsa

Method

Taco Filling

Prep chicken and aromatics

Pat the chicken pieces dry with paper towels. Mix the ground cumin, ground coriander, chili powder, smoked paprika, salt and black pepper in a small bowl. Mince the garlic and finely dice the onion. Measure out lime juice and broth.

Season chicken

Toss the chicken pieces with half the spice mixture to coat evenly (reserve the rest for later). Let sit 5 minutes so flavors adhere.

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook chicken

Add the seasoned chicken to the skillet in a single layer. Cook without moving 2 minutes to allow browning, then stir and continue to cook 4–6 minutes until pieces are cooked through (internal temp 165°F / 74°C) and nicely browned.

Finish filling

Sprinkle the reserved spice mix over the chicken, add 1 tablespoon chicken broth (or water) and the lime juice. Stir and cook 1 minute until liquid reduces and spices form a glossy coating on the chicken. Taste and adjust salt/pepper as needed. Remove from heat and loosely cover to keep warm.

Toppings & Assembly

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat about 20–30 seconds per side until pliable and lightly browned spots appear. Alternatively, wrap in a damp paper towel and microwave 20–30 seconds.

Assemble tacos

Place 2–3 tablespoons of shredded lettuce on each tortilla, top with 2–3 tablespoons of the cooked chicken, then add diced tomatoes and a sprinkle of shredded cheese. Dollop with sour cream or crema, add sliced avocado (or a spoonful of guacamole), and finish with chopped cilantro and a squeeze of lime. Add hot sauce or salsa to taste.

Serve

Serve immediately while warm so tortillas remain soft and toppings fresh.