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Ultimate Chicken Tacos

These chicken tacos feature juicy, perfectly seasoned chicken cooked in a skillet, paired with fresh toppings and warm tortillas. A fast, flavorful, and endlessly customizable dinner perfect for any night of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs Thighs stay juicier; breasts are leaner. Pat dry before cooking.
  • 2 tbsp neutral oil Avocado, canola, or vegetable oil for high-heat cooking.
  • 1 medium yellow onion Finely diced.
  • 3 cloves garlic Minced.
  • 2 tbsp chili powder Use a good-quality brand like McCormick or Simply Organic.
  • 2 tsp ground cumin
  • 1 tsp smoked paprika Adds a subtle smoky depth.
  • 1 tsp dried oregano Preferably Mexican oregano if you have it.
  • 0.5 tsp kosher salt Plus more to taste.
  • 0.25 tsp black pepper
  • 0.5 cup chicken broth or water Broth adds more flavor.
  • 2 tbsp fresh lime juice From about 1 lime.
  • 12 corn or flour tortillas 6-inch size, warmed before serving.
  • For Serving Diced avocado, chopped cilantro, crumbled cotija or shredded cheese, lime wedges, salsa, sour cream.

Equipment

  • Large skillet (10-12 inch, preferably cast iron or stainless steel)
  • Cutting board and sharp chef's knife
  • Measuring spoons and cups
  • Tongs
  • Two forks for shredding
  • Small mixing bowl

Method
 

  1. Season the chicken. Pat the chicken completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Rub this spice mixture evenly over all sides of the chicken pieces.
  2. Sear the chicken. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 4-5 minutes per side without moving, until a deep golden-brown crust forms. Remove the chicken to a plate. It will not be fully cooked through yet.
  3. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Simmer and shred. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom—this is flavor gold. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through (165°F internal temperature). Remove the chicken to a cutting board and shred with two forks. Tip from me: Pour the flavorful cooking liquid from the skillet over the shredded chicken to keep it moist.
  5. Finish and assemble. Stir the fresh lime juice into the shredded chicken. Taste and adjust seasoning with more salt if needed. Warm your tortillas in a dry skillet or wrapped in a damp towel in the microwave. Fill each tortilla with the juicy chicken and top with your favorite fresh toppings. Serve immediately.

Notes

Chef's Tips:
• For the juiciest chicken, don't skip the step of adding the cooking liquid back over the shredded meat.
• The most common mistake is crowding the skillet when searing the chicken. Cook in batches if necessary.
• Serve with a crisp, acidic slaw or a simple black bean salad to round out the meal.
Food Safety:
• Always cook chicken to an internal temperature of 165°F (74°C) as measured with a food thermometer.
• Do not leave cooked chicken at room temperature for more than 2 hours.