Chicken Tacos
Delicious chicken tacos ready in 30 minutes! Juicy seasoned chicken thighs with fresh toppings make this easy Mexican dinner perfect for busy weeknights or Taco Tuesday celebrations.
Equipment
- mixing bowl
- large skillet
- cutting board
- knife
- measuring spoons
- measuring cups
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh lime juice
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- 0.5 cup diced tomatoes
- 0.25 cup chopped fresh cilantro
- 0.25 cup sour cream
Instructions
- In a medium bowl, combine the chicken thighs, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the skillet and pour in the lime juice. Stir to combine and cook for 1-2 minutes, until the chicken is heated through and absorbs the lime flavor.
- Warm the tortillas in a dry skillet or microwave until pliable, about 30 seconds.
- Assemble the tacos by dividing the shredded chicken evenly among the warm tortillas. Top with shredded lettuce, diced tomatoes, chopped cilantro, and a dollop of sour cream.