Description
These Easy Chicken Tacos are a flavorful and quick dinner option, featuring tender, seasoned chicken thighs cooked to perfection in a skillet. Topped with fresh pico de gallo, creamy avocado, and cilantro, they make for a vibrant, satisfying meal ready in just 30 minutes.
Ingredients
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon canola oil
To Serve
- 12 mini flour tortillas, warmed
- 1 cup pico de gallo (homemade or store-bought)
- 1 avocado, halved, peeled, seeded, and diced
- 1/2 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Mix the Spice Blend: In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir thoroughly to create the seasoning mix.
- Season the Chicken: Pat the chicken thighs dry and coat them evenly with the prepared chili powder mixture to infuse bold flavors.
- Cook the Chicken: Heat the canola oil in a large cast iron skillet over medium-high heat. Add the seasoned chicken thighs in a single layer, working in batches if needed to avoid overcrowding. Cook each side for about 4 to 5 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Remove from heat and allow to cool slightly before dicing into bite-sized pieces.
- Assemble the Tacos: Warm the mini flour tortillas and fill each with diced chicken. Top with a spoonful of pico de gallo, diced avocado, chopped cilantro, and a squeeze of fresh lime juice for brightness. Serve immediately while warm and enjoy.
Notes
- For a healthier option, substitute flour tortillas with corn tortillas.
- Use chicken breasts if preferred, but adjust cooking time accordingly to avoid drying out.
- Pico de gallo can be made fresh by mixing diced tomatoes, onions, jalapeño, cilantro, lime juice, and salt.
- To add extra heat, include sliced jalapeños or a dash of hot sauce.
- Leftover chicken makes excellent taco salad or quesadillas the next day.
