Easy Chicken Tacos

These Easy Chicken Tacos are perfect for a quick weeknight dinner. With a simple spice rub, the chicken is cooked quickly on the stovetop and served with pico de gallo, avocado, and lime wedges. The recipe is highly customizable and can be adapted to your preferences.

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, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper.

2. Season the chicken with the spice mixture.

3. Heat canola oil in a large cast iron skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165°F (about 4–5 minutes per side). Let cool before dicing into bite-size pieces.

4. Serve the chicken in tortillas, topped with pico de gallo, avocado, cilantro, and lime wedges.
   
   

Serving

• Yield: 6 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes
  
  

Nutritional Information

The original recipe does not provide specific nutritional information. However, you can estimate the nutritional content using a recipe nutrition calculator by inputting the ingredients manually.