Quick and Easy Chicken Taco Recipe for Busy Nights!

Name: Best Chicken Taco Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound chicken thighs, boneless and skinless; 1 tablespoon Ancho chili powder (or sub regular chili powder); 2 teaspoons dried Mexican oregano; 1 teaspoon ground cumin; 1 teaspoon onion powder (or sub granulated garlic powder); 1 teaspoon salt; 2-3 garlic cloves, grated (or 1 teaspoon garlic powder); 1 tablespoon olive oil; 1 small lime, zested and juice (or lemon); 8 small tortillas (flour, corn or a blend), warmed, toasted or grilled; 1 avocado, cut into chunks & salted; 1/3 white onion, finely diced; 1/4 cup fresh cilantro leaves; Salsa Roja or your favorite salsa or hot sauce; sour cream; lime wedges

This chef-tested recipe for chicken tacos is easy and delicious! Made with tender, juicy baked chicken thighs, piled into warm tortillas with avocado, onions, and cilantro – classic street taco flavor in every bite.

three chicken tacos topped with salsa roja, avocado, white onion, sour cream, cilantro.

When time is short, this chicken taco recipe is truly a godsend! Packed with flavor, it’s quick and easy to make, and my whole family loves it- it’s such a staple around here! We love serving this with our salsa roja recipe, but it can really be as simple as serving it up with hot sauce and lime, and dinner is ready. As a chef, I have intentionally fine-tuned this recipe for both optimal flavor and ease.

Why You’ll Love this Recipe!

The flavor. Our oven-roasted chicken thighs are tender, juicy, and superbly seasoned. They make the perfect filling for flavorful tacos. Salsa Roja adds delicious flavor too.
Quick and easy. Let the chicken marinate while the oven preheats- and dinner is almost ready!
Great for Meal Prep. Marinate the chicken ahead of time, marinate and freeze it, or cook the chicken ahead and reheat it- all these options work well for easy mid-week meals.
Adaptable. Serve it simply, “street taco” style-juicy chicken atop corn tortillas with onions, cilantro, and hot sauce, or go “all out” with more trimmings and fixings, especially if serving this to guests-we love it with our Salsa Roja! You can also create a chicken taco bowl.

chicken taco ingredients labeled - salsa roja, tortillas, olive oil, garlic, seasonings, lime, avocado, salt, boneless chicken thighs, cilantro, white onion.

Chicken Taco Recipe Ingredients

Chicken thighs: Perfect for street tacos-they retain moisture, resulting in juicy, tender shredded chicken. I’ll show you how to make them crispy!
Marinade spices: Ancho chili powder (or regular chili powder), Mexican oregano, ground cumin, onion granules, and salt.
Garlic cloves: Use freshly grated garlic in the marinade, or substitute garlic powder.
Lime: For the chicken marinade, you’ll need both the zest and juice, or substitute with a lemon. Plus, serve the tacos with lime wedges to finish!
Tortillas: Try our homemade tortillas-flour, corn, or my personal favorite, a blend! Alternatively, you could use taco shells.
Avocado: My chef tip is to lightly salt the cubed avocado for the best flavor!
White onion: Adds a tangy bite that contrasts nicely with the smoky salsa and creamy avocado.
Fresh cilantro: For a fresh, herby garnish.
Optional Toppings: Use our easy Salsa Roja recipe or your favorite store-bought brand, sour cream or hot sauce.

Fun, Optional Chicken Taco Toppings!

Here are a few ideas to take your chicken tacos to the next level.

These pickled red onions are a staple around here – they make everything better, especially tacos. I make these weekly.
Veggies: Radish slices, shredded lettuce, or diced tomatoes – a great way to use the last of your garden veggies, add them to the mix.
Cheese: Cotija, jack cheese or Mexican blend cheese.
Sauce it up! Make our Cilantro lime crema or our Chipotle Mayo- the Mexican secret sauce that goes on everything. Both can be made vegan.
Pickled Jalapenos – for a delcious spicy bite!
Hot sauce! We love both our fermented hot sauce and our quick and easy hot sauce!

How to Make Chicken Tacos

1. Marinate the chicken. Place chicken in a large bowl. Sprinkle the Ancho chili powder, oregano, cumin, onion granules, and salt over top. Add garlic, olive oil, lime zest, and juice from half of a lime (cut the other half into wedges for serving). Use tongs to toss the chicken thighs in the taco seasonings. Let marinate for at least 30 minutes or up to 24 hours.

glass mixing bowl with chicken thighs in spices, lime zest, and garlic marinade, with tongs to toss.

glass mixing bowl with chicken thighs tossed in marinade with tongs.

2. Bake the chicken. Preheat the oven to 450°F. Transfer the chicken to a pan and bake for 18-20 minutes, or until the internal temperature reaches 185°F - we’re aiming for extra-tender here.

TIP: To make them crispy, you can broil for 2-4 minutes, but be careful if you used parchment paper, as it can burn. If you prefer to grill the chicken, see the instructions below.

3. Shred the chicken. Use forks to shred the chicken on a cutting board, or use a sharp knife to chop it.

marinated chicken placed on parchment-lined baking sheet.

forks shredding marinated baked chicken.

4. Warm the tortillas. Grill the tortillas, toast them in the toaster oven, toast them over a gas burner on the stove, or warm them in a dry skillet. Wrap them in a kitchen towel to keep warm.

components for chicken tacos - marinated baked chicken on wood board, lime halves, corn tortillas, diced white onion, diced avocado, salsa roja.

five chicken tacos topped with salsa roja, cilantro, and avocado, next to lime halves, jalapeños, bowl of salsa, and avocado half.

5. Assemble. Layer each tortilla with shredded chicken, onions, avocado, salsa roja, fresh cilantro, and sour cream. Serve with lime wedges and extra salsa.

How to Grill Chicken Tacos

Preheat the grill to medium-high heat.
Grill chicken thighs for 5-6 minutes per side with the lid closed.
Cook until charred and the internal temperature is around 185°F.
Shred with two forks

Chef’s Tips

Maximize flavor with a longer marinade. If you’re in a hurry, 30 minutes of marination time will do, but for the juiciest, most flavorful chicken, marinate for several hours or overnight. I like to marinate in the morning, then cook them at night!
Make chicken crispy! If you’re baking the chicken instead of grilling, you can still give the chicken a quick char by broiling or searing briefly (2-3 minutes) in a hot cast-iron skillet. This caramelizes the marinade, adding smoky depth and making the chicken deliciously crispy!
Keep your tortillas warm. After warming the tortillas, wrap them gently in a clean kitchen towel until ready to serve.
Salt the avocado. A sprinkle of salt enhances the flavor and makes the entire taco pop!
Create contrast in your toppings. Pair bold salsa roja with cool and creamy sour cream or vegan crema, and add something crisp like onions or radishes. A good balance of flavor and texture is key to the perfect street taco!
Double up on tortillas. If desired, use two tortillas per taco to prevent tearing and to make them easier to hold.

five chicken tacos topped with avocado, cilantro, white onion, and salsa roja.

Meal Prep & Storing

You can prep the chicken by marinating it overnight or baking it the day before. Then, when you’re ready, simply reheat the chicken in a skillet with a little broth or water, and assemble tacos for a quick lunch or easy dinner.

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat leftovers, warm the chicken in a skillet with a splash of broth or water. Store other taco components separately from the chicken.

Chicken Taco Serving Suggestions

Serve Chicken Tacos with Salsa Roja, sour cream, avocado, white onion, cilantro, and lime wedges. Other optional toppings include pickled red onions, sliced radishes, diced tomato, shredded lettuce, cotija cheese, or vegan cilantro crema. Top with 5-minute hot sauce or fermented hot sauce!

You can also skip the tortillas and serve the chicken over burrito bowls! Here are our favorite dishes to serve alongside these flavor-packed street tacos!

Cilantro Lime Rice is the perfect side dish- it’s light and flavorful and super easy to make
Dips like Guacamole, Pico de Gallo, or Vegan Queso
Beans, like our Black Bean Salsa, Mexican Pinto Beans, or Refried Beans
Or with a salad, like our Taco Salad or Mexican Papaya Salad
Serve with a side of Hearts of Palm Ceviche, Mexican Slaw, or Mexican Corn

FAQs

What do you put in chicken tacos?

We top our chicken tacos with salsa roja, sour cream, avocado, white onion, and cilantro. But you can use any of your favorite toppings or taco fillings!

What is the best chicken for chicken tacos?

For street tacos, chicken thighs are preferred over chicken breasts because they retain moisture better, resulting in juicy, tender chicken.

What to marinate chicken in for tacos?

We use a marinade of Ancho chili powder, Mexican oregano, ground cumin, onion granules, salt, fresh garlic, and lime juice.

What pairs well with chicken tacos?

Serve the chicken tacos with Mexican rice, pico de gallo, Mexican slaw, guacamole, Mexican corn, or beans, like our Mexican pinto beans or refried beans.

Hope you enjoy these Chicken Tacos, and happy taco night!