Simple sautéed chicken seasoned with clean, homemade taco blend (no packets, no fillers) and tucked into warm tortillas with classic toppings. Balanced, familiar, weeknight easy, and far more flavorful than seasoning packets.
Built to pair with Mexican rice, refried beans, roasted corn, house salad, or smashed potatoes. For spicier tacos, add ¼ teaspoon chipotle powder or increase crushed red pepper.
For juicier chicken, use thighs instead of breasts. Leftovers make excellent burrito bowls.
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless skinless chicken breasts or thighs, sliced into thin strips
- 1 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 ½ tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Dried oregano
- ¼ tsp Crushed red pepper
- ½ tbsp Lime juice
- 10 piece Small flour or corn tortillas
- ½ cup Diced white onion
- ½ cup Chopped fresh cilantro
- 1 cup Shredded lettuce
- 1 cup Shredded cheese
- 4 whole Lime wedges
Ingredients
Scale
Measurement units
- 1 ½ lb Boneless skinless chicken breasts or thighs, sliced into thin strips
- 1 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 ½ tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Dried oregano
- ¼ tsp Crushed red pepper
- ½ tbsp Lime juice
- 10 piece Small flour or corn tortillas
- ½ cup Diced white onion
- ½ cup Chopped fresh cilantro
- 1 cup Shredded lettuce
- 1 cup Shredded cheese
- 4 whole Lime wedges
Instructions
Make the seasoning blend
Combine salt, black pepper, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and crushed red pepper in small bowl. Set aside.
Equipment
- small bowl
- measuring spoons
Ingredients
- salt (1 tsp)
- black pepper (½ tsp)
- chili powder (1 ½ tsp)
- smoked paprika (1 tsp)
- ground cumin (1 tsp)
- garlic powder (½ tsp)
- onion powder (½ tsp)
- dried oregano (¼ tsp)
- crushed red pepper (¼ tsp)
Cook the chicken
Warm olive oil in large skillet over medium-high heat (375-400°F surface) until it shimmers.
Equipment
- large skillet
Ingredients
- olive oil (1 tbsp)
Cook the chicken
Add chicken strips in even layer and cook 4 to 5 minutes, stirring once or twice, until lightly browned.
Equipment
- large skillet
- tongs
Ingredients
- boneless skinless chicken breasts or thighs into thin strips (1 ½ lb), sliced
Warm the tortillas
Sprinkle seasoning blend over chicken and stir to coat. Cook 1 to 2 minutes more so spices warm and bloom.
Equipment
- large skillet
- tongs
Ingredients
- boneless skinless chicken breasts or thighs into thin strips (1 ½ lb), sliced
- salt (1 tsp)
- black pepper (½ tsp)
- chili powder (1 ½ tsp)
- smoked paprika (1 tsp)
- ground cumin (1 tsp)
- garlic powder (½ tsp)
- onion powder (½ tsp)
- dried oregano (¼ tsp)
- crushed red pepper (¼ tsp)
Assemble the tacos
Squeeze in juice of ½ lime. Toss to coat and remove from heat.
Equipment
- large skillet
Ingredients
- lime juice (½ tbsp)
Warm the tortillas
Heat tortillas in dry skillet, over open flame, or wrapped in foil in warm oven until soft and pliable.
Equipment
- large skillet
Ingredients
- small flour or corn tortillas (10 piece)
Assemble the tacos
Fill tortillas with seasoned chicken. Top with onion, cilantro, and any optional toppings you like.
Ingredients
- boneless skinless chicken breasts or thighs into thin strips (1 ½ lb), sliced
- small flour or corn tortillas (10 piece)
- diced white onion (½ cup)
- chopped fresh cilantro (½ cup)
- shredded lettuce (1 cup)
- shredded cheese (1 cup)
Serve immediately
Serve immediately while hot with lime wedges for brightness. This keeps the tacos warm and the toppings fresh.
Ingredients
- lime wedges (4 whole)
Before you cook
Cook notes
- • Built to pair with Mexican rice, refried beans, roasted corn, house salad, or smashed potatoes.
- • For juicier chicken, use thighs instead of breasts.
- • For spicier tacos, add ¼ teaspoon chipotle powder or increase crushed red pepper.
- • Leftovers make excellent burrito bowls.
- • Tortillas freeze well. Warm from frozen directly in dry skillet.
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