This chicken tacos recipe is skillet chicken with chili spice, piled into corn tortillas. It is not a breakfast burrito and not sheet-pan lemon chicken.
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Chicken Tacos
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
Weeknight chicken tacos with chili spice. From Olivia at Flavors.
Ingredients
- 1 1/2 pounds (680g) boneless chicken thighs
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon oregano
- 1 tablespoon oil
- 1/2 onion, sliced, plus more for serving
- 2 garlic cloves
- 1/3 cup (80ml) water
- 12 corn tortillas
- Cilantro, lime, and salsa
Instructions
- Toss chicken with chili powder, cumin, salt, and oregano.
- Sear in oil until browned. Add sliced onion and garlic. Pour in water, cover, and simmer 8 minutes until the chicken is cooked through.
- Chop or shred the chicken in the pan juices.
- Char tortillas in a dry skillet. Fill with chicken, raw onion, cilantro, lime, and salsa.
Notes
Thighs stay juicy. Breasts work if you pull them at 165°F and do not simmer them long.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Tacos, not a burrito skillet
The breakfast burrito skillet is eggs and potatoes. These are dinner tacos.
Substitutions
Rotisserie chicken can be warmed in the spice and a splash of water.
Mistakes to avoid
Cold tortillas crack. Heat them until they flex.
Storage
Refrigerate the chicken 3 days. Warm tortillas fresh.
Nutrition (estimated)
About 430 calories per serving. Estimate only, not a lab test.
FAQ
Corn or flour tortillas?
Corn is the default here. Flour tortillas make these closer to soft tacos of a different style.
Can I bake the chicken?
Yes. 425°F for about 20 minutes, then chop and toss with the pan juices.
How spicy is it?
Chili powder is mild. Add a minced jalapeño if you want heat.
What else goes on top?
Radish, cabbage, and a spoon of sour cream. Keep the salsa cold.