Taqueria-Style Chicken Taco
These authentic-style tacos feature juicy, seasoned grilled chicken served in warm corn tortillas and topped with fresh onion, cilantro, and a squeeze of lime—just like your favorite taqueria.
Ingredients
- 1½ lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons lime juice about 1 lime
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- ½ cup white onion finely chopped
- ½ cup fresh cilantro chopped
- Lime wedges for serving
- Optional: salsa verde sliced radishes, or crumbled queso fresco
Instructions
- Marinate the chicken:
- In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add chicken and toss to coat. Let marinate for 15–30 minutes (or overnight for deeper flavor).
- Cook the chicken:
- Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 5–7 minutes per side, or until fully cooked and slightly charred. Let rest for 5 minutes, then chop into bite-sized pieces.
- Warm the tortillas:
- Heat tortillas in a dry skillet for about 30 seconds per side or until warm and pliable. You can also wrap them in foil and warm them in the oven.
- Assemble the tacos:
- Fill each tortilla with chopped chicken. Top with diced onion, fresh cilantro, and a squeeze of lime. Add any optional toppings you like.
Notes
- For smoky flavor, grill the chicken over charcoal.
- Corn tortillas are traditional, but flour tortillas can be used for a softer bite.
- Great for meal prep—store cooked chicken separately and assemble tacos fresh.