Easy Chicken Tacos: Simple Weeknight Recipe
Savor tender marinated chicken paired with crisp pico de gallo in warm corn or flour tortillas. A quick, flavorful dish perfect for busy days with juicy chicken and vibrant fresh toppings.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 1x
- Category: Main dish
- Method: Sautéing
- Cuisine: Mexican-inspired
- Diet: Halal
Ingredients
1 pound boneless, skinless chicken thighs
2 cloves garlic, minced
1 tablespoon lime juice, freshly squeezed
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon paprika (smoked preferred)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn or flour tortillas
1 cup tomato, diced
1/2 cup onion, finely chopped
1 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice for pico de gallo
Instructions
Combine chicken thighs, garlic, lime juice, olive oil, chili powder, paprika, garlic powder, salt, and black pepper in a bowl. Marinate for at least 5 minutes.
Heat a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Let rest.
Prepare pico de gallo: Mix diced tomatoes, chopped onion, jalapeño, cilantro, and 1 tablespoon lime juice in a bowl.
Warm tortillas in a dry skillet over medium heat, 10-15 seconds per side. Characteristic charring optional.
Fill tortillas with chicken and pico de gallo. Serve immediately.
Notes
Chicken thighs with skin can be used for extra flavor and moisture.
Set pico de gallo for up to an hour for enhanced flavor.
Halal-friendly option: Use halal-certified chili powder if preferred.
Tortillas can be substituted with flatbreads or lettuce wraps for low-carb version.
Store leftovers in the fridge for 3 days; freeze cooked chicken for 1 month.
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg