Description
This Taqueria-Style Chicken Taco recipe brings the authentic flavors of Mexican street tacos right to your kitchen with juicy, seasoned chicken thighs seared to perfection or slow-cooked until tender. Served on charred corn tortillas and topped with fresh garnishes like pico de gallo, cilantro, queso fresco, and creamy Mexican crema, these tacos capture the vibrant essence of traditional taqueria fare in just 25 minutes of active cooking time.
Ingredients
Chicken and Seasoning
- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/4 cup homemade taco seasoning (or a taco seasoning packet - see notes)
Cooking Fats
- 2 tablespoons olive oil (for the pan, divided)
- 2 tablespoons butter (divided)
Taco Assembly
- 3 tablespoons lime juice
- 12 corn tortillas (plus more as needed)
- 1 batch Pico de Gallo
- 1 bunch cilantro, chopped (if not using Pico de Gallo)
- 1 small white onion, chopped (if not using Pico de Gallo)
- Mexican Crema (or sour cream)
- 1 cup Queso Fresco, crumbled (or cotija cheese)
- 2 limes, cut into wedges
- Jalapeno, sliced
- Radishes, sliced thin
- Restaurant style salsa
- Avocado tomatillo salsa
Instructions
- Marinate the Chicken: Place the chicken thighs on a plate or in a casserole dish and sprinkle with the homemade taco seasoning. Rub the seasoning evenly over the chicken using your hands. Let the chicken marinate for at least 15 minutes, or refrigerate up to 24 hours for deeper flavor.
- Heat the Pan: Warm a 12-inch sauté pan over medium-high heat for at least 3 minutes until hot. Add 1 tablespoon of olive oil and swirl to coat the pan evenly; the oil should shimmer when ready.
- Cook the Chicken - First Side: Carefully add chicken thighs to the pan without overlapping. Do not move the chicken after placing it to allow a proper sear. Reduce heat to medium and cook for 3-4 minutes. The chicken will release from the pan when ready to flip.
- Cook the Chicken - Second Side: Flip the chicken using tongs and immediately add 1 tablespoon of butter to the pan, swirling it as it melts to baste the meat. Cook for about 2 minutes more until golden brown and the internal temperature reaches 160°F. Remove the chicken to a cutting board and tent with foil. Repeat the process with the remaining chicken in batches.
- Slice and Season: Cut the cooked chicken against the grain and shred into bite-sized pieces. Transfer to a serving bowl and squeeze lime juice on top. Add any pan juices for extra flavor.
- Char the Tortillas: Using a gas stove burner on medium-high heat, hold a corn tortilla with metal tongs over the open flame for 5-10 seconds per side until edges blacken. Place the charred tortillas into a zip-lock bag with a damp paper towel and seal to steam. If no gas stove is available, warm tortillas in a pan and steam them accordingly.
- Assemble the Tacos: Place 1 or 2 steamed tortillas on a plate, add a generous amount of chicken, and drizzle any pan drippings on top. Garnish with pico de gallo (or chopped onions and cilantro), Mexican crema, crumbled queso fresco, jalapeno slices, radishes, lime wedges, and your choice of restaurant style or avocado tomatillo salsa.
Notes
- You can use a store-bought taco seasoning packet if desired; to avoid artificial additives, try mixing your own taco seasoning with chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt.
- If using a store-bought taco seasoning for slow cooker preparation, add 1 1/2 tablespoons cornmeal to the packet before rubbing onto chicken to thicken juices.
- For even more tender chicken, you can prepare this recipe in a slow cooker on low for 2 1/2 to 3 hours instead of stovetop cooking.
- Charred tortillas add an authentic smoky flavor, but if unavailable, warming and steaming tortillas also works well.
- Feel free to customize garnishes according to your taste; fresh ingredients like cilantro and lime juice elevate the tacos beautifully.
