Description
This chef-tested recipe for chicken tacos is easy and delicious! Made with tender, juicy baked chicken thighs, shredded and piled into warm tortillas with avocado, onions, and cilantro – classic street taco flavor in every bite.
Ingredients
Marinated Chicken
- 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)
Fixings
- 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
Optional additions: pickled red onions, radish slices, diced tomatoes, shredded lettuce, cotija, jack cheese, vegan cilantro lime crema, or chipotle mayo
Instructions
- Marinate chicken thighs. In a medium bowl, add the chicken thighs, and sprinkle in the chili powder, oregano, cumin, onion powder and salt. Add grated garlic, olive oil, lime zest and squeeze 1/2 of a lime in (cut the other 1/2 into wedges for serving). Toss together with tongs. Let it marinate for at least 30 minutes while you preheat the oven, or up to 24 hours in the fridge.
- Preheat oven to 450°F
- Bake the chicken. (See notes for grilling) Place the chicken on a sheet pan and bake for 18-20 minutes, or until the internal temperature reaches 185°F (we are aiming for extra tenderness here!). Optional: Broil for 2-4 minutes (be careful if you used parchment paper, as it can burn).
- Shred the chicken with two forks, or chop it however you like.
- Warm the tortillas. Grill, toast in a toaster oven, toast over a gas burner on the stove, or warm in a dry skillet. Wrap in a kitchen towel.
- Assemble tacos. Layer tortillas with chicken, onions, avocado, fresh cilantro, and sour cream.
- Serve with lime wedges, sour cream, hot sauce or salsa roja.
Notes
Want to grill the chicken? Grill chicken thighs on a preheated grill over medium-high heat for about 5-6 minutes per side, with the lid closed. Cook until charred and internal temperature is around 185°F.
Store leftover chicken in a sealed airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.
To reheat, warm in a skillet with a splash of broth or water.
Nutrition
- Serving Size: One taco
- Calories: 205
- Sugar: 1.7 g
- Sodium: 408.3 mg
- Fat: 10.7 g
- Saturated Fat: 1.6 g
- Carbohydrates: 21.9 g
- Fiber: 5.9 g
- Protein: 8.2 g
- Cholesterol: 23.3 mg