Chicken Tacos
Chicken tacos fill warm corn tortillas with juicy spiced chicken, fresh salsa and a squeeze of lime. They come together in under 30 minutes and are perfect for a casual dinner. Everyone can build their own, which makes them ideal for families and gatherings.
Why You Will Love These Chicken Tacos
- Juicy, flavourful chicken with fresh, zesty toppings
- Ready in under 30 minutes
- Easy to customise with your favourite salsas and toppings
Ingredient Notes
Chicken: Boneless thighs or breast, sliced thin. Spice blend: Cumin, paprika, garlic powder, oregano and chilli powder. Corn tortillas: Warm and slightly charred for the best flavour. Toppings: Salsa, onion, coriander, avocado, cheese and lime.
Tips for Great Tacos
Slice the chicken thin so it cooks fast and stays juicy. Cook it over medium-high heat so it browns well. Warm the tortillas right before serving on a dry pan or open flame so they stay soft and pliable.
Serving and Storage
Serve with guacamole, lime wedges, salsa and sour cream. The cooked chicken keeps for three days in the refrigerator, so you can reheat it and assemble fresh tacos any time.
Frequently Asked Questions
Which tortillas are best for chicken tacos?
Corn tortillas are traditional and have a distinct flavour. Flour tortillas are softer and more pliable, which some people prefer. Warm either type before filling.
How do I keep the chicken juicy?
Use thighs, or avoid overcooking breast meat. Slice thinly and sear over medium-high heat until just cooked through.
Can I make the chicken ahead?
Yes. Cook it up to three days ahead and reheat with a splash of water or stock so it stays moist.
What toppings go well on chicken tacos?
Diced onion, coriander, salsa, avocado, shredded cabbage, lime and crumbled cheese are all good options.
How do I warm tortillas?
Heat on a dry pan for 20 to 30 seconds on each side, or wrap in foil and warm in the oven. Keep them covered in a clean cloth.
Can I make these tacos spicier?
Add chipotle, jalapeno or extra chilli powder to the spice blend, or serve with a hot salsa.
More Recipes You Will Love
- Classic Guacamole: creamy avocado dip, a must for taco night
- Huevos Rancheros: eggs on crisp tortillas with ranchero sauce
- Peruvian Ceviche: zesty lime-cured fish
- 500 g chicken breast (thinly sliced)
- 8 small corn tortillas
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chilli powder
- 2 tablespoons lime juice
- 2 tablespoons oil
- 1 cup fresh salsa
- 1 avocado (sliced)
- Fresh coriander
- Lime wedges
- 1 Slice the Chicken ThinlyPat the 500 g of chicken breast dry with paper towels. Slice it across the grain into thin strips about 5 mm thick and 5 cm long, so that they cook quickly and evenly.Tip: Thin strips are what keep the chicken juicy, as they cook in minutes. Partly freezing the breast for 20 minutes makes slicing much easier.
- 2 Mix the Spice MarinadeIn a large bowl, combine 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of chilli powder, 2 tablespoons of lime juice and 1 tablespoon of oil. Add a good pinch of salt and stir to a loose paste.Tip: Taste a tiny drop of the marinade before adding the chicken. It should taste bright, smoky and slightly salty, as the chicken will carry that flavour.
- 3 Marinate for 15 MinutesAdd the sliced chicken to the bowl and toss with your hands or tongs until every strip is evenly coated. Cover and leave to marinate at room temperature for 15 minutes.Tip: Do not marinate for much longer than 30 minutes at room temperature. For a deeper flavour, marinate in the fridge for up to 4 hours.
- 4 Prepare the ToppingsWhile the chicken marinates, spoon 1 cup of fresh salsa into a bowl, roughly chop some fresh coriander and cut the limes into wedges. Halve the avocado and remove the stone, but leave it unsliced for now.Tip: Slice the avocado at the last moment so it stays bright green. A squeeze of lime juice over the slices also stops it browning.
- 5 Heat the PanPlace a large heavy frying pan or cast-iron skillet over medium-high heat. Add 1 tablespoon of oil and heat for 1 to 2 minutes, until it shimmers and flows easily across the pan.Tip: A really hot pan gives the chicken a golden crust. If the pan is not hot enough, the chicken will release liquid and steam instead of browning.
- 6 Cook the Chicken in BatchesAdd half of the chicken in a single layer, without crowding. Cook for 2 to 3 minutes without moving it, then turn and cook for another 2 to 3 minutes, until browned and cooked through with no pink inside. Transfer to a plate and repeat with the rest.Tip: Cooking in two batches stops the pan from cooling and gives better colour. The chicken is safe when the thickest piece reaches 74 C.
- 7 Rest the ChickenPut all the cooked chicken in a bowl, cover loosely with foil and leave it to rest for 2 minutes while you warm the tortillas.Tip: Resting lets the juices settle back into the meat, so it stays moist when you fill the tacos.
- 8 Warm the TortillasWipe out the pan and return it to medium-high heat with no oil. Warm each of the 8 tortillas for about 30 seconds on each side, until soft, pliable and lightly spotted with brown. Stack them in a clean tea towel to keep them warm.Tip: Corn tortillas crack if they are not warmed. The tea towel traps steam and keeps them soft until you fill them.
- 9 Fill the TortillasLay the warm tortillas on a board and divide the chicken between them, spooning it down the centre of each one.Tip: About 3 tablespoons of chicken per tortilla is plenty. Overfilling makes corn tortillas split.
- 10 Add the Salsa and AvocadoSlice the avocado and arrange a few slices on each taco. Spoon over some of the fresh salsa.Tip: Use a slotted spoon for the salsa so that the tortillas do not turn soggy from the extra juice.
- 11 Top with Coriander and LimeScatter fresh coriander over the tacos and squeeze a little lime juice over the top.Tip: The lime lifts all the flavours and balances the smoky spice. Add a little hot sauce if you like extra heat.
- 12 Serve Right AwayServe the tacos straight away on a platter with extra lime wedges, so everyone can add their own squeeze.Tip: Tacos are best eaten immediately, while the tortillas are warm and the filling is hot. For a taco night, set out the toppings in bowls and let everyone build their own.