Description
Transform 30 minutes into a crowd-pleasing, juicy chicken taco feast with this simple recipe. Savory seasoned chicken pairs perfectly with vibrant homemade pico de gallo and warm tortillas. Quick, customizable, and minimal cleanup—ideal for busy weeknights.
Ingredients
1 pound boneless, skinless chicken thighs
2 cloves garlic, minced
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/4 cup finely chopped cilantro
1 finely chopped jalapeño (seeds removed)
1 teaspoon lime juice
a pinch of salt
a pinch of black pepper
8 small corn or flour tortillas
Instructions
Preheat oven to 200°F (95°C)
Heat olive oil in a skillet over medium-high heat. Add chicken thighs and garlic, cooking 5-7 minutes until golden
Sprinkle chili powder, paprika, garlic powder, salt, and pepper over chicken. Cook 5 minutes, then add 1/4 cup water. Cover and simmer 5-7 minutes until chicken is fully cooked
In a bowl, combine onion, tomato, cilantro, jalapeño, 1 teaspoon lime juice, and a pinch of salt and pepper for the pico de gallo
Warm tortillas in the oven for 5 minutes (or pan-fry for 10 seconds each side)
Serve chicken with pico de gallo and warm tortillas, customizing with toppings like cheese, sour cream, or avocado
Notes
Use one skillet for minimal cleanup.
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Pico de gallo can be made in advance and refrigerated.
Adjust jalapeño to your heat preference or substitute with bell peppers for a milder flavor.
Substitute flour tortillas with corn for a lighter option.
- Prep Time: 15
- Cook Time: 20
- Category: Main dish
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg