Easy Chicken Tacos

This recipe for Easy Chicken Tacos offers a quick and flavorful meal, perfect for busy weeknights. The chicken is seasoned with a simple spice rub and cooked swiftly on the stovetop. Serve these tacos with pico de gallo, diced avocado, fresh cilantro, and lime wedges for a delightful combination.

Ingredients:

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste

• 1½ pounds boneless, skinless chicken thighs

• 1 tablespoon canola oil

• 12 mini flour tortillas, warmed

• 1 cup pico de gallo, homemade or store-bought

• 1 avocado, halved, peeled, seeded, and diced

• ½ cup chopped fresh cilantro leaves

• 1 lime, cut into wedges
  
  

Instructions:

1. In a small bowl, mix together the chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper.

2. Season the chicken thighs evenly with the spice mixture.

3. Heat the canola oil in a large cast iron skillet over medium-high heat.

4. Add the seasoned chicken to the skillet in a single layer. Cook until golden brown and fully cooked through, about 4–5 minutes per side, ensuring the internal temperature reaches 165°F (75°C).

5. Remove the chicken from the skillet and let it rest before dicing into bite-sized pieces.

6. Assemble the tacos by placing the diced chicken into the warmed tortillas. Top with pico de gallo, diced avocado, and chopped cilantro. Serve with lime wedges on the side.
   
   

Serving Size:
This recipe yields approximately 6 servings.

Nutritional Information:
Estimated per serving:

• Calories: 350–400 kcal

• Protein: 25–30g

• Carbohydrates: 30–35g

• Fat: 12–15g