Are we in downtown Los Angeles or is this just your kitchen now? These zesty, bright, and flavorful Chicken Tacos won’t let you down!
I would consider myself to be a taco connoisseur who has been known to stake out the best spots in town for the most authentic and “true to form” tacos in the area. I’ll admit I am the first to persuade a person to stop on the corner stand with no hesitation. Carne asada, birria, shrimp – there really isn’t a taco that I’ve met that I haven’t loved. There’s something to be said about the excitement in particular as you drive around looking for the closest white truck in the area – smoke billowing from the side of the road and loud vendors busy at work chopping the variety of meats. The longer the line, the closer you are getting to the “real deal” taco. That being said, nothing can really compare to the classics that you create at home, and these simple steps outlined here may just jumpstart your taco love affair too.
You will enjoy the blend of classic taco seasonings with the smoky, tender chicken thighs incorporated in our version of chicken tacos. Using a nice hot skillet for your thighs will add a depth of aroma and flavor to your taco, while the bright inclusions of pico de gallo, cilantro, and avocado will liven up your dish. The great part of making these flavorful chicken tacos is finding all the ways to use your leftovers – why not try tossing them into a taco salad for work the next day? You’ll be grateful you took a quick moment to liven up your dinner.
The Mighty Chicken Thigh…
You might be more accustomed to cooking with chicken breasts in your dishes, however, you’ll be happy to know that thighs are not only the more affordable option but also the more flavorful one! Chicken thighs come from the dark meat family of the bird, which offer a greater fat content than the leaner cuts, making them the ideal choice in chicken tacos and other dishes you wish to pack flavor into. Any dish which you traditionally have incorporated chicken breast into can be substituted with chicken thigh, and in many cases, the switch will keep your dinner from being dry.
Traditionally, chefs have used chicken thighs for these reasons and more, but while low-fat diets were on the rise, the chicken thigh got a worse reputation than its lean cousin. We now know that chicken thighs can be a greatly nutritious addition to your day-to-day meals. Chicken thighs are also high in protein, so the next time you’re thinking of ways to add in the flavor without the guilt, try the thigh!
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas, warmed
- 1 cup pico de gallo, homemade or store-bought
- 1 avocado, halved, peeled, seeded and diced
- 1/2 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
How to Make Chicken Tacos
Step 1: Mix spices: In a small bowl, whisk together chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to create your taco seasoning.
Step 2: Season chicken: Rub the seasoning mix all over the chicken thighs to coat them evenly.
Step 3: Cook chicken: Heat the canola oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding and cook until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side. Remove from heat and let it rest before dicing.
Step 4: Assemble tacos: Fill the warmed tortillas with the diced chicken and top with pico de gallo, diced avocado, cilantro, and a squeeze of lime juice.
FAQs & Tips
How to Make Ahead and Store
Chicken taco meat can be made ahead of time and stored in the refrigerator for up to 4 days in an airtight container. When ready, just microwave your chicken to reheat and assemble your tacos as usual! You may find it easier to pre-assemble your other ingredients as well, just be sure to keep your avocado airtight to keep it from browning.
Corn or Flour Tortillas?
Good question! It’s completely up to personal preference and our version calls for flour, however, the more authentic choice is corn tortillas. You can warm your tortillas in the microwave by placing them with a lightly damp paper towel to keep them from drying out.
Perky Pico de Gallo Tricks
Want to try homemade pico de gallo with your tacos? Try selecting ripe tomatoes, jalapeños, onion, cilantro and lime juice, this side will come together in about five minutes and adds an extra oomph to your dinner! You’ll also enjoy having leftover pico for salads, chips, and perhaps even a nice Oven Baked Nachos dinner.
Serving Suggestions
Serve your tacos with salsa and chips to complete your fiesta! Add guacamole or sour cream for additional levels of flavor as well. Looking for more? Check out Baked Tacos which make assembly a breeze from your oven, the classic Chicken Enchilada or a nice Chicken and Cheese Taquito to have in your weekly rotation. Yum – Mexican-inspired dishes without the wait at the restaurant.
Do you want some beefy taco options instead? Check out our Beef Tacos – no seasoning packet required! Or, set up for low-effort success with our Shredded Beef Tacos from the slow cooker. These Mexican-inspired dishes don’t have to complicate your evening routine to be just as delicious!
Chicken Tacos
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas warmed
- 1 cup pico de gallo homemade or store-bought
- 1 avocado halved, peeled, seeded and diced
- 1/2 cup chopped fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Mix spices: In a small bowl, whisk together chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to create your taco seasoning.
- Season chicken: Rub the seasoning mix all over the chicken thighs to coat them evenly.
- Cook chicken: Heat the canola oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding and cook until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side. Remove from heat and let it rest before dicing.
- Assemble tacos: Fill the warmed tortillas with the diced chicken and top with pico de gallo, diced avocado, cilantro, and a squeeze of lime juice.
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