1 lb (450g) boneless, skinless chicken breasts or thighs (chicken thighs will give you juicier meat)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional, for heat)
1 lime, juiced
For the Tacos:
8 small soft tortillas (corn or flour, depending on preference)
1/2 cup shredded lettuce or cabbage
1/2 cup diced tomatoes
1/4 cup diced red onion
1/2 cup shredded cheese (cheddar, Mexican blend, or cotija cheese)
Fresh cilantro leaves (optional, for garnish)
Sour cream or Greek yogurt (optional, for topping)
Salsa or hot sauce (optional, for topping)
Lime wedges (for serving)
Instructions:
1. Season the Chicken:
In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, oregano, and red pepper flakes.
Rub the chicken breasts or thighs with olive oil, then sprinkle the seasoning mix evenly over both sides of the chicken.
Squeeze the lime juice over the chicken for a bit of tang.
2. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat and add a little olive oil.
Cook the chicken for 5-7 minutes per side (depending on thickness) until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If you’re using thighs, they will take a little longer.
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing into thin strips or shredding with a fork.
3. Prepare the Toppings:
While the chicken is resting, prepare your taco toppings: shred the lettuce, dice the tomatoes and red onion, chop cilantro, and prepare any other toppings you’d like to add (cheese, sour cream, salsa, etc.).
4. Warm the Tortillas:
Heat the tortillas in a dry skillet for about 20 seconds on each side or until warm and soft. Alternatively, you can microwave them by stacking the tortillas on a plate, covering with a damp paper towel, and heating for 30-45 seconds.
5. Assemble the Tacos:
To assemble, place a few slices of chicken in the center of each warm tortilla.
Top with shredded lettuce, diced tomatoes, red onion, and cheese.
Add a dollop of sour cream or Greek yogurt, a drizzle of salsa or hot sauce, and a few fresh cilantro leaves.
Garnish with lime wedges on the side for extra flavor.
6. Serve:
Serve your delicious chicken tacos with extra lime wedges and your favorite sides (rice, beans, or chips). Enjoy!
Notes:
Chicken Thighs vs. Breasts: While chicken breasts are leaner, chicken thighs will give you a juicier, more flavorful taco. Feel free to use whichever you prefer!
Make it Spicy: If you like spicy food, add a little extra cayenne pepper or hot sauce to the chicken seasoning mix.
Meal Prep: The chicken can be grilled or cooked ahead of time and stored in the fridge for up to 3 days. Simply reheat it when ready to assemble the tacos.
Toppings: Customize the toppings with your favorites, such as avocado, jalapeños, or a drizzle of crema.
Why You’ll Love These Chicken Tacos:
Quick and Easy: Ready in under 30 minutes, these chicken tacos are perfect for a busy weeknight.
Flavorful: The homemade seasoning gives the chicken a bold, savory flavor, and the lime adds a fresh, zesty punch.
Customizable: You can load them up with your favorite toppings and make them as mild or spicy as you like.
