Ingredients
Equipment
Method
- Pat the chicken thighs or breasts dry with paper towels. If using chicken breasts, you might want to pound them slightly to an even thickness for more consistent cooking.1.5 lbs boneless, skinless chicken thighs or breasts
- In a medium bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
- Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. If using chicken breasts, ensure they reach an internal temperature of 165°F (74°C). For chicken thighs, aim for an internal temperature of 175°F (79°C) for extra tenderness.1.5 lbs boneless, skinless chicken thighs or breasts
- Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes. Then, using two forks, shred the chicken. Alternatively, you can dice it into small, bite-sized pieces.
- Return the shredded or diced chicken to the skillet (you can wipe it clean if there's excess residue, or leave some of the flavorful bits). Add the lime juice and chopped cilantro to the skillet with the chicken. Stir to combine and warm through for another minute or two, allowing the flavors to meld.1/4 cup lime juice, 1/4 cup chopped fresh cilantro
- While the chicken is finishing, warm the corn tortillas. You can do this by warming them in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.12-16 small corn tortillas
- Spoon a generous portion of the seasoned chicken mixture onto each warm tortilla.
- Garnish with your desired toppings, such as diced white onion, fresh cilantro, crumbled cotija cheese, a dollop of salsa verde, or a drizzle of avocado crema. Serve immediately with lime wedges on the side.diced white onion, chopped cilantro, crumbled cotija cheese, salsa verde, avocado crema, sliced jalapeños, lime wedges
Notes
Store leftover chicken mixture in an airtight container in the refrigerator for up to 3-4 days. Assembled tacos are best fresh. Reheat chicken gently on stovetop or microwave. Warm tortillas separately.
