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These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers!
If there’s a recipe that I make at least once a week, it’s definitely these easy chicken tacos!
Hands down, without a doubt, some version of this chicken taco recipe is on my plate every week. I also love to use this chicken for burritos, quesadillas, tostadas, taco salads or cheesy nachos.
This is one of my most popular recipes and a personal favorite of mine. Here’s how you make THE BEST chicken tacos ever!
What cut of chicken do you recommend for chicken tacos?
For the juiciest chicken tacos that you can make easily and quickly at home, I highly recommend using chicken thighs. They have a good white meat to dark meat ratio, which makes them a little fattier than chicken breasts and way more moist and tender.
To cut down on excess fat, I used boneless, skinless chicken thighs.
The best part about these chicken tacos is that you only need to marinate the chicken for 30 minutes, making it perfect for a quick weeknight dinner!
Chicken Taco Marinade
The marinade is made with olive oil, white wine vinegar and dried spices that are common in most kitchens (onion powder, garlic powder, cumin, chili powder).
Once the marinade is mixed together, simply add the chicken thighs to the marinade, toss them together to coat, cover the marinated chicken and refrigerate it for 30 minutes.
How to make chicken tacos
- Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. While the chicken is resting, warm up the tortillas on the stovetop or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with your favorite toppings.
Topping Ideas
I served these tacos with some smashed avocado, red onion and fresh cilantro, but you can top them with your favorite toppings! Here are some more ideas for inspiration:
- diced avocados
- guacamole
- your favorite salsa
- sour cream
- pickled jalapenos
- pico de gallo
- crumbled queso fresco or shredded cheese
- shredded lettuce
- diced tomatoes
Storing, Freezing, and Reheating
To store: Place the chicken in an airtight container and refrigerate for up to a week
To freeze: Let the chicken cool completely in the fridge, then transfer it to a freezer-safe container or freezer bag and freeze.
To reheat: Microwave the chicken for 2 to 3 minutes, stirring every minute, until full heated through. Alternatively, heat in a medium-hot skillet for 3-5 minutes until fully heated through.
More Taco Recipes
Easy Chicken Tacos
Ingredients
For the marinade
- 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)
For the tacos
- 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
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- 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.
- 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.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These tacos are so easy to make and so flavorful – a big favorite in our house. I usually air-fry because I can’t be bothered to pan-fry — I am still playing around with times, but I am trying out 35 min @ 400F and checking the temperature to see if I need some more time. (I use an air fryer oven so it typically takes a bit more time than the traditional air fryer.) It’s so easy to prep the other ingredients while I’m waiting for that to cook – I pair it with Isabel’s Instant Pot Pinto Beans recipe which is also a hit.
All that to say, I just appreciate how easy and accessible this recipe is!
Dear Isabele
Do you have a good recipe for an achiote marinade?
I miss the flavor of the spice on fish and chicken. Not many Mexican restaurants make this wonderful Yucatán dish. I trust your judgment as your recipes are delicious.
Thank you
Joan
Santa Barbara, California
Hi Joan! You can try the marinade that’s used in my pollo asado recipe. It uses achiote and is very easy to make!
These are THE BEST homemade tacos!
Even the pickiest eaters in my house loved them
Thank you so much for sharing
This is an excellent recipe. You can add whatever you like. I marinate 24 to 36 hours and add lots of lime juice an hour before cook time. Everybody loves it.
Love this recipe. The marinade was so flavorful and loved the color. I topped the tacos with guacamole. My four teenage boys ask to add this recipe to our weekly dinner menu. So good and great to make on the weeknights.
Delicious! This is exactly the taqueria chicken I’ve been trying to make. Best chicken tacos, we also used to make bowls.
I baked them at 425 for 25 minutes. They were very large pieces. Great for fajita bowls. I would probably turn them once next time. The flavor was great but now I need to make or find more Ancho chile powder.
Excellent dish
Overall, very good recipe. Very lime forward. I would try it again with a 25% lime reduction.
I would like to know if you have your own cook book available to buy?
Happy Thanksgiving to all.