These vibrant, juicy Chicken Tacos are packed with flavor, come together in under 30 minutes, and make for an effortless weeknight dinner.
Ingredients
For the Chicken & Marinade:
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1.5 lbs (about 3) boneless, skinless chicken breasts (or thighs)
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1 tbsp olive oil
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1 tbsp lime juice (about half a lime)
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2 tsp chili powder
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1 tsp ground cumin
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1 tsp garlic powder
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1/2 tsp smoked paprika
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1/2 tsp onion powder
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3/4 tsp salt and 1/4 tsp black pepper
For Assembly & Serving:
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8 small corn or flour tortillas
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1 cup shredded cabbage or lettuce
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1/2 cup diced red onion (or pickled red onion)
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1 cup diced fresh tomatoes or pico de gallo
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1/4 cup fresh cilantro, chopped
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Lime wedges for squeezing
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Optional toppings: Diced avocado, crumbled cotija cheese, or your favorite salsa/crema.
Instructions
1.Season the Chicken:
In a bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and pepper. Rub this spice mixture evenly over all sides of the chicken breasts.
2.Cook the Chicken:
Heat a skillet over medium-high heat with a drizzle of oil. Cook the chicken for 6 to 8 minutes per side, depending on thickness, until golden-brown and cooked through (internal temperature reaches 165°F / 74°C).
3.Rest and Shred:
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Shred the chicken using two forks or chop it into bite-sized pieces.
4.Warm the Tortillas:
Warm your tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft and slightly charred, or wrap them in a damp paper towel and microwave for 30 seconds.
5.Assemble and Serve:
Load each warm tortilla with the shredded chicken, then top with shredded cabbage, diced tomatoes, red onion, cilantro, and your favorite extras like avocado or cheese. Finish with a squeeze of fresh lime juice!
