Easy Chicken Tacos
These easy chicken tacos are the fastest route to taco night. Chicken is seasoned with a smoky spice blend, seared until juicy, and sliced thin, then piled into warm tortillas with all the classic toppings. Everyone builds their own, so dinner pleases the whole table.
It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.
In-Article 1 — after 2nd paragraph, before Ingredients
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Why You’ll Love This Recipe
- Smoky, juicy chicken in 25 minutes
- Everyone builds their own tacos
- Great for busy weeknights
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 12 corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
In-Article 2 — between Ingredients and Steps
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How to Make It
- Stir the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl.
- Rub the spice blend all over the chicken breasts.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until it reaches 165°F.
In-Article 3 — mid-steps, after Step 3
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- Rest the chicken for 5 minutes, then slice it thinly across the grain.
- Warm the tortillas in a dry skillet for 30 seconds per side, or wrap them in foil and warm them in a 300°F oven.
- Fill each tortilla with chicken, lettuce, tomatoes, red onion, and cheddar. Top with sour cream, cilantro, and a squeeze of lime, and serve right away.
Pro Tips
- Slice the chicken thinly across the grain. It stays tender and fits better in the tortillas.
- Warm the tortillas before filling them. Cold tortillas crack and tear.
- Make a taco bar. Set the toppings out in small bowls and let everyone build their own.
Serving Suggestions
Serve with Mexican rice, refried beans, and a side of guacamole. A cold glass of limeade or iced tea is the perfect drink alongside.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless thighs stay even juicier. Cook them for 5 to 6 minutes per side.
Can I make the chicken ahead?
Yes. Cook and slice the chicken up to 2 days ahead. Reheat it gently in a skillet with a splash of water.
Are corn or flour tortillas better?
Both work. Corn tortillas taste more traditional, and flour tortillas are softer and easier to fold.
Before Recipe Card — immediately above the recipe card
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Easy Chicken Tacos
Prep: 10 min Cook: 15 min Total: 25 min Servings: 4
Nutrition (estimate): About 460 calories, 40 g protein, 38 g carbohydrates, 16 g fat per serving (3 tacos).
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 12 corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Instructions
- Stir the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl.
- Rub the spice blend all over the chicken breasts.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until it reaches 165°F.
- Rest the chicken for 5 minutes, then slice it thinly across the grain.
- Warm the tortillas in a dry skillet for 30 seconds per side, or wrap them in foil and warm them in a 300°F oven.
- Fill each tortilla with chicken, lettuce, tomatoes, red onion, and cheddar. Top with sour cream, cilantro, and a squeeze of lime, and serve right away.
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