Description
These Easy Chicken Tacos are a quick and flavorful weeknight meal made with a simple homemade spice rub, stovetop-cooked chicken thighs, and fresh toppings like pico de gallo, avocado, and lime wedges. Perfect for a delicious and fuss-free taco night.
Ingredients
Scale
Spice Rub
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper used in the rub)
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas, warmed
Toppings
- 1 cup pico de gallo, homemade or store-bought
- 1 avocado, halved, peeled, seeded and diced
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Make the spice rub: In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Mix thoroughly to create an even spice blend.
- Season the chicken: Pat the boneless, skinless chicken thighs dry with paper towels. Sprinkle the spice rub evenly over both sides of the chicken thighs, pressing the spices gently into the meat for full coverage.
- Heat the skillet: Place a large cast iron skillet over medium-high heat. Add 1 tablespoon of canola oil and allow it to heat until shimmering but not smoking, ensuring a hot surface for searing.
- Cook the chicken: Working in batches if necessary, add the seasoned chicken thighs to the skillet in a single layer. Cook without moving for 4-5 minutes on one side until a golden brown crust forms. Flip the chicken and cook for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and dice the chicken: Transfer the cooked chicken thighs onto a plate and let them rest for a few minutes to retain their juices. Then, dice the chicken into bite-sized pieces suitable for tacos.
- Warm the tortillas: While the chicken rests, warm the mini flour tortillas in a dry skillet or microwave until soft and pliable, ready for assembling tacos.
- Assemble the tacos: Fill each warmed tortilla with a portion of diced chicken. Top with a generous spoonful of pico de gallo, diced avocado, a sprinkle of fresh chopped cilantro, and finish with a squeeze of fresh lime juice for brightness.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs offer more juiciness and flavor.
- To make pico de gallo at home, combine diced tomatoes, onions, jalapeños, cilantro, lime juice, salt, and pepper to taste.
- For a gluten-free option, replace the flour tortillas with corn tortillas.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or burrito bowls.
- Adjust the spice levels by modifying the amount of chili powder or adding cayenne pepper for heat.
