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.