Description
These Easy Chicken Tacos are your go-to weeknight dinner solution—juicy, seasoned chicken thighs wrapped in warm tortillas and topped with fresh pico de gallo, creamy avocado, and zesty lime. Ready in just 30 minutes!
Ingredients
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
Instructions
In a small bowl, mix chili powder, cumin, paprika, oregano, garlic powder, 1 tsp salt, and ½ tsp pepper.
Rub the spice mix evenly over the chicken thighs.
Heat canola oil in a large cast iron skillet over medium-high heat.
Working in batches, cook chicken for 4–5 minutes per side, until golden and cooked through (165°F internal temperature).
Let chicken rest briefly, then dice into bite-sized pieces.
Assemble tacos: fill each tortilla with chicken, pico de gallo, avocado, and cilantro. Serve with lime wedges.
Notes
You can substitute chicken breasts if desired—just watch the cook time to prevent drying.
Warm tortillas briefly in a skillet or oven for best texture.
Leftover chicken can be used in taco bowls, salads, or quesadillas.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3 mini tacos
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 105 mg