Chicken Taco Recipe

1. Prep and marinate

Pat the chicken dry with paper towels and place on a cutting board. In a small bowl combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and fresh lime juice. Rub the spice mixture evenly over both sides of the chicken. Let marinate at room temperature for 15 minutes (or covered in the fridge for up to 2 hours).

2. Cook chicken

Heat a large skillet over medium-high heat until hot. Add a teaspoon of oil if the pan is dry. Add the chicken and sear 4–6 minutes per side depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely browned. If the chicken is thick, reduce heat to medium and cover for the last few minutes to finish cooking without burning.

3. Rest and shred

Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice or shred the chicken with two forks into bite-sized pieces or strips. Spoon any pan juices over the shredded chicken to keep it moist.

4. Make quick pico-style salsa

Dice the tomato into small pieces and finely chop the red onion, cilantro, and jalapeño. In a small bowl combine tomato, red onion, cilantro, jalapeño, 0.25 tsp salt, and 0.5 tsp olive oil if using. Mix and taste; add a squeeze of lime if desired.

5. Prep remaining toppings

Cut the lime into wedges. If using whole leaves of lettuce, shred them now. Keep sour cream or crema chilled until assembly.

6. Warm the tortillas: Heat a dry skillet over medium-high heat. Warm tortillas for about 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

7. Build the tacos: Place a tortilla on a plate. Add about 2–3 tablespoons shredded lettuce, then 2–3 tablespoons shredded chicken, a tablespoon of shredded cheese, and a spoonful of the pico-style salsa. Add a small dollop (about 1 tablespoon) of sour cream or crema and finish with a squeeze of lime. Repeat to make remaining tacos.

8. Serve immediately

Serve the tacos hot with extra lime wedges and any remaining salsa on the side.