This post may contain affiliate links. Please read our disclosure policy.
These delicious chopped chicken tacos are made with homemade taco seasoning, fresh herbs, and all your favorite taco toppings. Use chicken breast, thighs or both for flavorful, juicy tacos in under 30 minutes!
With a chef-developed blend of herbs and spices, these tacos are as flavorful as they are quick to make. Serve them up with a variety of taco toppings, from the creamy guacamole on these shrimp avocado tostadas to homemade pico de gallo. They are an easy way to upgrade your weeknight dinner!
Mix up taco night with this easy taco bake recipe, ground chicken tacos or even these chipotle chorizo tacos! Margaritas and mango agua fresca optional!
Why you will love this chicken taco recipe
- A quick and easy dinner. You can cook the chicken on the stovetop, in the oven or even in the slow cooker! You’ll have dinner on the table in just 30 minutes! .
- They are chef-tested. Every component of this dish was created and tested by a professional chef, so you can expect depth of flavor and a perfectly cooked protein.
- They are packed with flavor. From the lightly spicy, savory taco seasoning to the hint of char on the corn tortillas, every part of this dish is filled with flavorful ingredients.
Professional tips for making chicken tacos
- Brown the chicken to lock in moisture. Brown both sides of the seasoned chicken before lowering the heat. Chicken is a protein that tends to dry out if overcooked. Keep a close eye as it cooks to ensure you remove it from the heat when it is done.
- Choose a variety of toppings. These tacos are designed to be enjoyed with different toppings. I recommend picking a few from each category: something creamy, something crunchy, and something bright and fresh to round out the flavor of the dish.
- Don’t forget the salt!. While my taco seasoning has the perfect blend of spices, it does not have salt. Be sure to sprinkle each side of the chicken breast or thighs with kosher salt to keep the chicken moist and flavorful!
Ingredients
- Chili Powder: You will need one tablespoon of regular chili powder and one teaspoon of ancho or New Mexico chili powder. This combination of flavors will add smokiness and a hint of heat to the dish.
- Onion Powder
- Garlic Powder
- Paprika
- Cayenne: This recipe calls for less than a teaspoon of cayenne pepper, so it is relatively mild. If you prefer a spicy blend, you can add more cayenne pepper to taste.
- Sugar: I recommend using light brown sugar for this recipe. The molasses in brown sugar gives it a rich, caramel flavor that blends nicely with the other herbs and spices.
- Canola Oil: I recommend using canola oil for cooking the chicken. It has a higher smoke point than olive oil, making it an ideal choice of cooking over higher heat.
- Chicken: I like to use boneless skinless chicken thighs for this recipe. Boneless skinless chicken breasts will work as well. Save your chicken wings for some cumin and oregano dry rubbed baked chicken wings!
- Kosher Salt
- Tortillas: I like to use corn tortillas for this recipe, but small flour tortillas work equally well.
- Cilantro
- Sour Cream: You can replace the sour cream with Greek yogurt if you have it on hand. As you might have learned from my Healthy Beef Stroganoff post, it’s also a little healthier!
- Queso Fresco: Take a break from cheddar and use some queso fresco! This is an excellent cheese for topping Mexican dishes. It is salty, savory, and crumbles well.
- Limes: If you can’t find fresh limes, you can also use bottled lime juice. It is available at most grocery stores. You’ll also want a few limes, cut into wedges, to serve with the tacos. They add a bright, tangy flavor that cuts the richness of the other ingredients. You could also add a pineapple salsa!
- Salsa: I recommend using pico de gallo for this recipe, but any salsa will work well. You can also make your own salsa at home.
- Avocado
- Radishes: I like to add chopped radishes to my tacos for a bit of extra color and texture. I store them in cold water after they are sliced so they don’t become dry.
See the recipe card for full information on ingredients and quantities.
Shredded Chicken Taco & Other Variations
- Shredded Chicken: Rather than chopping the chicken for these tacos, you can shred the chicken with two forks. If you want to head in a ground chicken taco direction, I have you covered!
- Rotisserie Chicken: If you are running short on time, you can also season a rotisserie chicken from the store with the spice blend used here. Omit the salt, however, as rotisserie chickens are already seasoned with it.
- Taco Shells: If you’d like, you can use hard taco shells for this recipe in place of the corn or flour tortillas.
How to make chicken tacos
Use these instructions to make the perfect tacos every time! Further details and measurements can be found in the recipe card below!
Step 1: Make the taco seasoning by whisking all the spices and sugar in a small bowl. Pat the chicken thighs dry with a paper towel and then season chicken on both sides with salt and taco seasoning.
Step 2: Heat a large skillet over medium-high heat with 2 tablespoons of oil until hot. Add the chicken and sear until browned, flipping once. You can add more oil if needed.
Step 3: Reduce the heat to medium, cover, and cook until the chicken reaches an internal temperature of 165°F.
Step 4: Turn off the heat, transfer the chicken to a large cutting board, and chop. Put the chicken back in the pan, squeeze the lime juice over the chicken, and toss well to coat with residual juices and lime.
Allow the chicken to rest for about 5 minutes before you chop it. This keeps it juicy!
Step 5: If you have a gas stovetop, char your tortillas directly on the grates. This can also be done in a cast iron skillet or on a griddle. Store the charred tortillas in a tea towel until ready to use.
You could also store them in a damp paper towel and place them in the oven at a really low heat, think 200°F, to keep them from drying out!
Step 6: Assemble your tacos and serve.
I like to set out a little taco bar so everyone can choose the toppings they like.
Chef Lindsey’s Recipe Tip
Be sure to use enough oil when cooking your chicken. The oil helps bloom the spices, which will make the chicken more flavorful. It also helps keep the spices from burning.
Frequently Asked Questions about Taco Recipes
Store the components for these tacos separately. The meat, tortillas, and toppings can all be stored in their own separate, airtight container. The taco ingredients should last between 2-4 days. Store in the refrigerator, I do not recommend freezing this recipe.
Use plenty of oil when cooking chicken and remove it from the pan when it reaches an internal temperature of 165°F to prevent it from becoming dry.
I recommend topping these tacos with salsa, avocado, sour cream, cotija cheese, cilantro, and fresh lime juice. You can also try these side dishes: Mexican rice or cheesy Mexican couscous casserole, vegan chili, or healthy creamy coleslaw!
You can use chicken breast in place of chicken thighs in this recipe. Be sure to sear the chicken well on both sides, allow it to cook to an internal temperature of 165°F, and slice or cube the chicken before adding it to your tacos. I often use a mix of both breasts and thighs.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Chicken Tacos
Ingredients
For the Taco Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon ancho chili powder or New Mexico chili powder
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 teaspoon light brown sugar packed
For the tacos:
- 2 tablespoons canola oil
- 1-1.5 lbs boneless, skinless chicken thighs or a mix of thighs and breast
- ½ teaspoon kosher salt more to taste
- 2 ½ tablespoons taco seasoning mix the whole recipe above
- 1 lime
For serving:
- 12 corn tortillas or small flour tortillas
- 1 bunch cilantro chopped
- ½ cup sour cream
- ½ cup queso fresco crumbled
- 2 limes cut into wedges
- 1 cup salsa or pico de gallo
- 1 avocado sliced or cubed
- 4 radishes chopped and stored in cold water
Instructions
- Make the taco seasoning by whisking all the spices and sugar in a small bowl. Pat the chicken thighs dry with a paper towel and then season chicken on both sides with salt and taco seasoning.
- Heat a large skillet over medium-high heat with 2 tablespoons of oil until hot. Add the chicken and sear until browned, flipping once. You can add more oil if needed.
- Reduce the heat to medium, cover, and cook until the chicken reaches an internal temperature of 165°F.
- Turn off the heat, transfer the chicken to a large cutting board, and chop. Put the chicken back in the pan, squeeze the lime juice over the chicken, and toss well to coat with residual juices and lime.
- If you have a gas stovetop, char your tortillas directly on the grates. This can also be done in a cast iron skillet or on a griddle. Store the charred tortillas in a tea towel until ready to use.
- Assemble your tacos and serve.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed chicken recipes!
My friend & I made these last night and they were better than the restaurant around the corner! Love it!
Hi Lisabel! I’m so happy to hear you loved these! Thanks for taking the time to rate and comment!