Quick weeknight chicken tacos with a simple homemade spice blend. Tender seasoned chicken in warm tortillas with fresh toppings.
Reheat gently in a skillet with a splash of water to prevent drying out. For crispier texture, don't stir the chicken for the first 2-3 minutes to let a crust form.
Can substitute chicken with ground beef, ground turkey, or black beans for vegetarian version. Store leftover chicken in an airtight container in the fridge for up to 3 days.
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless chicken breasts or thighs
- 1 tbsp Vegetable oil
- 1 ½ tsp Chili powder
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- ½ tsp Paprika
- ¾ tsp Salt
- ¼ tsp Black pepper
- 10 piece Flour or corn tortillas
- 1 whole Lime wedges
- Optional toppings: diced onion, chopped cilantro, shredded cheese, salsa, sour cream
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless chicken breasts or thighs
- 1 tbsp Vegetable oil
- 1 ½ tsp Chili powder
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- ½ tsp Paprika
- ¾ tsp Salt
- ¼ tsp Black pepper
- 10 piece Flour or corn tortillas
- 1 whole Lime wedges
- Optional toppings: diced onion, chopped cilantro, shredded cheese, salsa, sour cream
Instructions
Cut and season the chicken
Cut chicken into bite-sized pieces (about 1 inch). In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss chicken with the spice blend until evenly coated.
Equipment
- cutting board
- chef's knife
- small bowl
Ingredients
- boneless chicken (1 ½ lb)
- chili powder (1 ½ tsp)
- ground cumin (1 tsp)
- garlic powder (½ tsp)
- paprika (½ tsp)
- salt (¾ tsp)
- black pepper (¼ tsp)
Cook the chicken
Heat oil in a large skillet over medium-high heat (about 375°F surface temp). Add seasoned chicken in a single layer. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on the outside and reaches 165°F internal temperature. The spices will darken and become fragrant—this is normal and adds flavor. If chicken starts to smoke or burn, lower heat slightly.
Equipment
- large skillet
- spatula
Ingredients
- vegetable oil (1 tbsp)
- seasoned chicken pieces (1 ½ lb)
Warm the tortillas
While chicken cooks, warm tortillas. Either: wrap in damp paper towels and microwave 30 seconds, or heat one at a time in a dry skillet 20 seconds per side until soft and pliable. Stack and wrap in a clean towel to keep warm.
Equipment
- small skillet
Ingredients
- tortillas (10 piece)
Assemble and serve
Place chicken in warm tortillas. Top with desired toppings—diced onion, cilantro, cheese, salsa, or sour cream. Squeeze lime over top. Serve immediately while chicken and tortillas are still warm.
Ingredients
- cooked chicken (1 ½ lb)
- warm tortillas (10 piece)
- lime wedges (1 whole)
Tomorrow's Meal
Chicken Taco Rice Bowls
Cold leftover chicken over rice with fresh toppings makes an even faster lunch—no reheating needed.
You'll need to pick up:
cooked ricefresh toppings
Quick overview:
- 1.Warm or use cold cooked rice as base.
- 2.Top with cold chicken (it's pre-seasoned and tasty).
- 3.Add fresh toppings: lettuce, tomatoes, cheese, salsa, sour cream.
- 4.Squeeze lime and eat.
Before you cook
Cook notes
- • Store leftover chicken in an airtight container in the fridge for up to 3 days.
- • Reheat gently in a skillet with a splash of water to prevent drying out.
- • Can substitute chicken with ground beef, ground turkey, or black beans for vegetarian version.
- • For crispier texture, don't stir the chicken for the first 2-3 minutes to let a crust form.
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