Listen, we’ve all been there – staring into the fridge at 5pm wondering what to make for dinner. Well, I’m here to tell ya that chicken tacos might just be your new weeknight hero! As someone who’s made about a gazillion tacos (okay, maybe just a few hundred), I’ve picked up some tricks along the way that I’m dying to share with you.
Whether you’re craving some juicy shredded chicken tacos or prefer bite-sized chicken pieces with bold flavors, I’ve got you covered. Let’s dive into the wonderful world of homemade chicken tacos!
Why Chicken Tacos Deserve a Spot in Your Dinner Rotation
Before we get into the nitty-gritty of how to make these bad boys let’s talk about why chicken tacos are so darn awesome
- Versatility Champion: Use chicken breasts or thighs, shred or dice, spicy or mild – the choice is yours!
- Family-Friendly: Even picky eaters tend to find something to love about tacos
- Quick Cooking Time: Most chicken taco recipes come together in 30 minutes or less
- Budget-Friendly: Chicken is typically less expensive than beef or seafood
- Customizable Toppings: Everyone can build their perfect taco
Two Awesome Ways to Make Chicken Tacos
I’m gonna share two different methods for making killer chicken tacos. The first uses seasoned, pan-seared chicken pieces, while the second uses a shredding technique for that authentic pulled chicken vibe. Both are amazing – it just depends what you’re in the mood for!
Method 1: Quick & Flavorful Seasoned Chicken Tacos
This method uses boneless, skinless chicken thighs (or breasts if you prefer) with a homemade spice rub that’ll knock your socks off.
Ingredients You’ll Need:
For the chicken:
- 1½ pounds boneless, skinless chicken thighs
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon oil (canola or vegetable)
For serving:
- 12 small flour or corn tortillas, warmed
- Pico de gallo (homemade or store-bought)
- Diced avocado
- Fresh cilantro
- Lime wedges
- Any other toppings you love!
Step-by-Step Instructions:
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Mix your spices: Combine the chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper in a small bowl.
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Season the chicken: Sprinkle the spice mixture all over your chicken pieces, making sure they’re evenly coated.
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Cook that chicken: Heat oil in a large cast iron skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden brown and cooked through, about 4-5 minutes per side. The internal temperature should reach 165°F.
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Rest and dice: Let the chicken rest for a few minutes before cutting into bite-sized pieces.
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Assemble your tacos: Warm your tortillas, add the chicken, and pile on your favorite toppings!
Pro Tips:
- A cast iron skillet gives the best sear and juiciest results
- Let the chicken rest before cutting to keep all those yummy juices in
- Make a double batch of the spice rub and store it for faster taco nights in the future!
Method 2: Shredded Chicken Tacos
If you’re more into that classic pulled chicken texture, this method is for you! It creates tender, moist shredded chicken that soaks up all the amazing flavors.
Ingredients You’ll Need:
For the chicken:
- 1½ pounds chicken breasts (boneless, skinless)
- 2 teaspoons vegetable oil
- ½ yellow onion, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup salsa (any kind you like)
For serving:
- 12 tortillas or taco shells
- Your favorite toppings (cheese, lettuce, tomatoes, avocado, etc.)
Step-by-Step Instructions:
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Poach the chicken: Place chicken in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until chicken reaches 165°F internal temperature.
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Shred the chicken: Remove chicken to a cutting board and shred using two forks. (Don’t use your hands – it’ll be super hot!)
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Make the sauce: Heat oil in a skillet and sauté the onion until soft and translucent (about 3 minutes). Add garlic and sauté for 30 seconds. Then add cumin, oregano, chili powder, and salt. Cook for 1 minute.
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Add salsa: Pour in the salsa and warm it through. Add a splash of water if needed.
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Combine: Add the shredded chicken to the skillet and mix with the sauce. Simmer for 2-3 minutes to let the flavors meld.
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Serve: Add to warmed tortillas with your favorite toppings!
Pro Tips:
- Make sure chicken is completely covered with water when poaching to keep it from drying out
- Don’t cook garlic too long or it’ll burn and taste bitter
- This shredded chicken also works great for burrito bowls, enchiladas, or taco salads!
Let’s Talk Toppings!
Now for the fun part – loading up those tacos with ALL the yummy toppings! Here are some classic options:
- Cheese: Shredded cheddar, Mexican blend, or crumbled cotija
- Something Fresh: Shredded lettuce, diced tomatoes, chopped onions
- Something Creamy: Avocado slices, guacamole, or sour cream
- Something Zesty: Fresh cilantro, lime wedges, or pico de gallo
- Heat Factor: Jalapeños, hot sauce, or spicy salsa
Remember, there’s no wrong way to top a taco – follow your heart (and your taste buds)!
Common Questions About Making Chicken Tacos
I get asked a lot of questions about making chicken tacos, so let me address some of the biggies:
Are chicken thighs or chicken breasts better for tacos?
Honestly, both work great! Chicken thighs tend to be juicier and more flavorful, while chicken breasts are leaner. If using breasts, just be careful not to overcook them as they can dry out faster than thighs.
Can I make chicken tacos ahead of time?
Absolutely! The chicken filling can be made 2-3 days ahead and stored in the fridge. Just reheat when ready to serve, and assemble your tacos fresh.
How do I warm tortillas properly?
For corn tortillas, I like to give them a quick toast in a dry skillet for about 30 seconds per side. For flour tortillas, you can wrap a stack in foil and warm in a 350°F oven for about 5 minutes, or microwave them between damp paper towels for 30 seconds.
Can I use frozen chicken?
Yep! For the shredded method, you can use frozen chicken breasts – they’ll just take longer to cook through. For the seasoned chicken method, it’s best to thaw them first so the spices adhere properly.
How spicy are these recipes?
As written, both recipes are fairly mild-to-medium spicy. If you want more heat, add some cayenne pepper to the spice mix or use a spicier salsa!
More Ways to Use These Chicken Taco Fillings
What I love about these recipes is how versatile they are! If you’ve got leftover chicken taco filling, try:
- Making chicken quesadillas
- Topping a salad for a taco salad
- Stuffing into baked potatoes
- Mixing with rice for burrito bowls
- Using as a nacho topping with lots of cheese
Side Dishes That Go Great With Chicken Tacos
Want to round out your taco night? Here are some fantastic side dishes:
- Mexican rice
- Black beans or pinto beans
- Corn on the cob with chili-lime butter
- Guacamole and chips
- A simple green salad with cilantro-lime dressing
My Final Thoughts on Chicken Tacos
Listen, I’ve been making tacos for years, and I can honestly say that chicken tacos are some of the easiest and most satisfying meals you can whip up. Whether you go for the seasoned chicken pieces or the saucy shredded version, you really can’t go wrong.
The key is not to overthink it – tacos are supposed to be fun! Get the family involved in the assembly line, put out a bunch of toppings, and let everyone create their perfect taco.
And if some filling falls out the bottom of your taco while you’re eating it? Well, that’s just part of the authentic taco experience! Grab a fork and scoop up those tasty bits – no judgment here.
So next time you’re staring at your fridge wondering what to make, remember that delicious chicken tacos are just 30 minutes away. Your taste buds (and your family) will thank you!
Now, I’d love to hear from you! What’s your favorite chicken taco topping combo? Drop me a comment below and let’s taco ’bout it!
Happy taco-making, friends!
