Easy Chicken Tacos
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.96 out of 5 stars
(202)
Ingredients
6 servings
- 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
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas, warmed
- 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
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Preparation
Step 1
In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
Step 2
Season chicken with chili powder mixture.
Step 3
Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Step 4
Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
Step 5
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Chef's notes
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