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chicken tacos recipe
Ash Tyrrell

Chicken Tacos Recipe

Chicken tacos have become one of my absolute favorite go-to meals. They’re quick, customizable, and perfect for everything from weeknight dinners to game day spreads.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 teaspoons chili powder – adds warmth and depth
  • 1 teaspoon ground cumin – brings earthy undertones that complement the chicken
  • 1 teaspoon smoked paprika – gives a subtle smokiness without grilling
  • 1 teaspoon dried oregano – adds a touch of herbal brightness
  • ½ teaspoon garlic powder – delivers consistent garlic flavor
  • Kosher salt and freshly ground black pepper to taste – enhances all the spices
  • 1½ pounds boneless skinless chicken thighs – thighs stay juicier than breasts
  • 1 tablespoon canola oil – neutral oil with a high smoke point for searing
  • 12 mini flour tortillas warmed – flexible and ideal for small tacos
  • 1 cup pico de gallo homemade or store‑bought – fresh acidity balances rich meat
  • 1 avocado halved, peeled, seeded, and diced – creamy texture and healthy fats
  • ½ cup chopped fresh cilantro leaves – brightens and herbs the taco experience
  • 1 lime cut into wedges – fresh juice adds tangy finish

Method
 

  1. I start by whisking chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper in a mixing bowl. Blending spices dry keeps them even, so each bite of chicken gets consistent flavor. If I’m short on time later, I often make this in bulk and store the rub in a jar—super convenient.
  2. Coat both sides of the chicken thighs with the spice mixture so every part is equally seasoned. I press the rub into the meat gently. Doing this allows the spices to penetrate better, and I let the chicken sit for a few minutes while I warm the skillet—this gives it a slight rest before cooking and helps with juiciness.
  3. I heat canola oil in the cast iron skillet over medium-high heat until the oil shimmers. Then, I add the chicken thighs in a single layer—overcrowding will cause steaming instead of searing. They cook about 4–5 minutes per side until golden brown and reaching 165 °F inside. I use a meat thermometer to avoid overcooking.
  4. Once cooked, I transfer the chicken to a cutting board and let it rest for at least five minutes. Resting helps the juices redistribute, keeping the chicken moist when cut. Then I dice it into bite-size pieces for easy assembly in tortillas.
  5. While the chicken rests, I warm the mini tortillas—either in a dry skillet or microwave. To build each taco, I spoon in chicken, top with pico de gallo, diced avocado, chopped cilantro, and drizzle fresh lime juice over. The contrast of flavors and textures—savory, spicy, creamy, fresh—brings each taco to life.