Easy Chicken Tacos
The best chicken tacos made with a quick and easy marinade and cooked in a skillet. Great for fast weeknight meals!
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder*
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 4 tablespoons lime juice ((about 2 limes))
- 2 pounds boneless skinless chicken thighs
- 24 corn tortillas ((or flour tortillas))
- pico de gallo (or your favorite salsa (optional))
- queso fresco (or your favorite cheese (optional))
Instructions
- 1
In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- 2
Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- 3
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- 4
Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
- 5
Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.