Easy Chicken Tacos
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Easy Chicken Tacos
These easy chicken tacos are the ultimate weeknight solution made from scratch with tender spiced chicken and fresh toppings. They come together in under 45 minutes with minimal cleanup and are perfect for busy evenings or casual gatherings where everyone can build their own.
When I think of simple, joyful meals that bring my family together, these tacos always come to mind. I discovered this method while traveling through Texas, where the magic lies in simmering the chicken to perfect tenderness. The aroma of chili powder and cumin filling my kitchen instantly transports me back to those warm evenings. I love serving these alongside a big platter of sheet pan quesadillas for a customizable Tex Mex feast that pleases everyone. For cooler nights, they pair beautifully with a steaming bowl of hearty turkey taco soup.
Why These Tacos Become Instant Favorites
- From-Scratch Flavor: Homemade spice blend creates deeper, richer taste than packaged mixes.
- Weeknight Quick: Ready in under 45 minutes with minimal active cooking time.
- Family Approved: Customizable toppings make it perfect for even picky eaters.
- Meal Prep Friendly: Chicken filling stores beautifully for quick future meals.
Everything for Your Perfect Chicken Tacos
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken breasts: Boneless and skinless for quick, even cooking and easy shredding.
- Chili powder: Provides the essential base flavor for authentic Tex Mex taste.
- Ground cumin: Adds warm, earthy notes that complement the chili powder perfectly.
- Smoked paprika: Gives subtle smokiness without needing grill or special equipment.
- Garlic and onion powder: Create savory depth even when fresh isn’t available.
- Chicken broth: Simmers chicken to tenderness while building flavorful cooking liquid.
- Corn or flour tortillas: Warm until pliable for the perfect taco vessel.
- Red onion, cilantro, lime: Fresh toppings add brightness and crunch to balance richness.
Easy Chicken Tacos
Make these easy chicken tacos in just 45 minutes! Tender shredded chicken with authentic spices in warm tortillas. Perfect for busy weeknights.
Equipment
- paper towels
- small bowl
- measuring spoons
- large skillet or Dutch oven
- cutting board
- two forks
- instant-read thermometer
Ingredients
Chicken and Spices
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.5 cup chicken broth
For Serving
- 12 small (6-inch) corn or flour tortillas
- 0.5 medium red onion finely diced
- 0.25 cup fresh cilantro chopped
- 2 large limes cut into wedges
- Optional toppings: sour cream, shredded Monterey Jack cheese, salsa
Instructions
- Pat the chicken breasts dry thoroughly with paper towels. In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts until well coated.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil shimmers, carefully place the seasoned chicken breasts in the hot skillet. Sear for 3-4 minutes per side, until the chicken is deeply golden brown. This step develops rich flavor.
- Reduce the heat to medium-low. Pour the chicken broth into the skillet around the chicken breasts. Bring the liquid to a gentle simmer, then cover the skillet and cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with an instant-read thermometer and is very tender.
- Carefully remove the cooked chicken breasts from the skillet and transfer them to a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. It should shred easily due to its tenderness.
- Return the shredded chicken to the skillet with the remaining cooking liquid. Stir well to coat the chicken in the flavorful sauce. Continue to simmer over low heat for 2-3 minutes, stirring occasionally, allowing the chicken to absorb the liquid and become extra juicy. The sauce should reduce slightly and cling to the chicken.
- While the chicken finishes, warm the tortillas. You can wrap them in a damp paper towel and microwave for 30-60 seconds, or heat them individually in a dry skillet over medium heat for 15-20 seconds per side until they are pliable and lightly toasted. Keep the warmed tortillas covered to stay soft.
- Spoon a generous amount of the warm, shredded chicken mixture into each warm tortilla. Top with finely diced red onion, fresh chopped cilantro, and a squeeze of fresh lime juice from the wedges. Serve immediately with any desired optional toppings like sour cream, shredded cheese, or salsa.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.
Creative Ways to Customize Your Tacos
- Spicy Version: Add diced jalapeños to chicken or use hot chili powder.
- Cheesy Upgrade: Mix shredded Monterey Jack into warm chicken for melty goodness.
- Vegetarian Option: Substitute black beans or cauliflower for chicken using same spices.
My Pro Tips for Perfect Taco Nights
- Proper Searing: Get that golden brown crust on chicken for maximum flavor development.
- Doneness Test: Use instant-read thermometer to reach exactly 165°F for juicy chicken.
- Warm Tortillas: Always heat tortillas slightly so they don’t crack when folding.
- Make Your Own Seasoning: For ultimate freshness, try my homemade taco seasoning blend.
Keeping Your Taco Filling Fresh
- Store: Refrigerate chicken filling in airtight container for up to 4 days.
- Freeze: Freeze cooled chicken in freezer bags for up to 3 months.
- Reheat: Warm in skillet over medium heat with splash of broth until steaming.
- Make-Ahead Tip: Prep spice blend and chop toppings ahead for faster assembly.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and stay extra juicy. Adjust cooking time slightly as thighs may take 5-7 minutes longer to reach 165°F. Their richer flavor complements the spices wonderfully.
How do I keep my tortillas from breaking?
Always warm tortillas before assembling. Either microwave wrapped in damp paper towel for 30 seconds or heat in dry skillet for 15-20 seconds per side. This makes them pliable and prevents cracking.
What’s the best way to shred chicken?
Use two forks to pull apart the warm chicken immediately after cooking. For even easier shredding, you can use stand mixer with paddle attachment on low speed for 30 seconds.
Can I make this recipe in slow cooker?
Absolutely. Skip searing and place seasoned chicken in slow cooker with broth. Cook on low 4-6 hours until tender. Shred and return to liquid for perfect meal prep ready filling.
More Tex Mex Dishes You’ll Love
Why This Chicken Taco Recipe Wins
With its tender, flavorful chicken and customizable fresh toppings, these easy chicken tacos deliver restaurant quality at home. They come together quickly enough for busy weeknights yet feel special enough for weekend gatherings. I know your family will love building their perfect tacos as much as mine does.
