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Chicken tacos are juicy and tender, loaded with flavor, delicious, and so easy to make. They are perfect for Taco Tuesday or a Cinco de Mayo Mexican fiesta. | aheadofthyme.com

Chicken Tacos


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 8 medium tacos (8-inches)

Description

Chicken tacos are juicy and tender, loaded with flavor, delicious, and so easy to make. They are perfect for Taco Tuesday or a Cinco de Mayo Mexican fiesta. 


Ingredients

For the chicken:

  • 4 boneless and skinless chicken breasts (about 2 pounds)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lime juicefreshly squeezed
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the tacos:

  • 8 medium flour tortillas (8-inches in diameter)
  • 1/2 cup yellow onions, diced
  • 1/2 cup fresh cilantro, finely chopped

Instructions

Cook the chicken:

  1. In a large mixing bowl, combine chicken breasts with 1 tablespoon oil, lime juice, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, and pepper. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
  2. When ready to cook, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
    • Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
    • Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.
  3. Transfer the chicken breasts onto a cutting board and dice into small 1/2-inch pieces. Return the diced chicken to the skillet and toss in the pan juices to coat. Set aside.

Assemble the tacos:

  1. Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges. Repeat with all tortillas.
  2. Divide the chopped chicken into each tortilla and top with chopped onions, cilantro, and a squeeze of lime juice. You can also top chicken tacos with Pico de Gallo, Lime Crema, Creamy Cilantro Lime Dressing, or Mango Salsa.

Notes

How to store: If planning to make this ahead or planning to have leftovers, assemble only what you are going to eat and store the chicken and tortillas separately. Then, only assemble when you’re ready to eat. The chicken will last for 3-4 days in the fridge inside an airtight container.

How to reheat: Reheat tortillas as directed in recipe. To heat chicken taco meat, preheat a pan with a lid with a few tablespoons of water in it. Add the chicken and cover. Cook for 5-10 minutes until warm. The water and lid will prevent the chicken from becoming dry.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Mexican

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