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Easy Chicken Tacos for a Quick, Flavorful Dinner

Easy Chicken Tacos for a Quick, Flavorful Dinner

Juicy lime-and-spice chicken is tucked into warm tortillas and finished with crisp vegetables, creamy avocado, cheese, and your favorite salsa. This easy dinner makes about 8 tacos and is ready in approximately 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 1 tablespoon Olive oil or neutral cooking oil
  • 2 tablespoons Fresh lime juice
  • 2 cloves Garlic, minced
  • 2 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked or sweet paprika
  • 1/2 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
For Serving
  • 8 6-inch tortillas Small flour or corn tortillas
  • 1/2 small onion Red or white onion, finely diced
  • 1 cup Shredded lettuce or cabbage
  • 1 medium tomato or 1 cup pico de gallo Tomato, diced, or pico de gallo
  • 1/2 cup Shredded Monterey Jack, cheddar, or Mexican cheese blend
  • 1/2 cup Sour cream or Mexican crema
  • 1 avocado Avocado, sliced or diced
  • as needed Lime wedges
  • optional Fresh cilantro
  • optional Salsa or hot sauce

Method
 

Step-by-Step
  1. Slice chicken breasts horizontally into thinner cutlets, or cut breasts or thighs into bite-size strips so they cook quickly and evenly.
  2. Whisk oil, lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and pepper in a bowl. Add the chicken, toss thoroughly, and marinate for 10–15 minutes while preparing the toppings.
  3. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook thin cutlets for approximately 4–6 minutes per side, or strips for 6–8 minutes total, turning as needed.
  4. Cook until the thickest piece reaches 165°F (74°C). Transfer the chicken to a plate and rest it for 3–5 minutes.
  5. Slice or chop the rested chicken into taco-sized pieces. Taste and add more lime juice or salt if needed.
  6. Warm tortillas in a dry skillet for 20–30 seconds per side, or wrap them in a damp paper towel and microwave for 30–45 seconds.
  7. Fill each tortilla with chicken, lettuce or cabbage, onion, tomato or pico de gallo, cheese, avocado, crema, cilantro, and salsa. Serve with lime wedges.

Notes

Do not overcrowd the skillet, since a single layer helps the chicken brown instead of steam. Chicken thighs are juicier, while breasts are leaner. Rest the chicken before chopping, and warm tortillas immediately before serving so they stay flexible. Refrigerate leftovers promptly and store chicken and toppings separately when possible.