Print

Taqueria-Style Chicken Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savory chicken tacos inspired by traditional taqueria flavors, packed with spices and fresh toppings.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/4 cup taco seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons lime juice
  • 12 corn tortillas
  • 1 batch pico de gallo
  • 1 bunch cilantro (chopped, if not using pico de gallo)
  • 1 small white onion (chopped, if not using pico de gallo)
  • Mexican crema (or sour cream)
  • 1 cup queso fresco (crumbled, or cotija)
  • 2 limes (cut into wedges)
  • Fresh jalapeño (sliced)
  • Radishes (sliced thin)
  • Restaurant-style salsa
  • Avocado tomatillo salsa

Instructions

  1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
  2. Add the chicken thighs and sprinkle them with the taco seasoning.
  3. Sauté for about 5-7 minutes per side until the chicken is cooked through and reaches an internal temperature of 165°F.
  4. Remove the chicken from the skillet and let it rest for a few minutes.
  5. While the chicken rests, warm the corn tortillas in a separate pan or on an open flame for a few seconds until they’re pliable and slightly charred.
  6. Once the chicken is cool, chop it into bite-sized pieces and toss it with lime juice.
  7. Assemble your tacos by layering the chopped chicken onto each tortilla and topping with pico de gallo, cilantro, onions, jalapeños, and radishes.
  8. Finish with a drizzle of Mexican crema and a sprinkle of queso fresco.
  9. Serve with lime wedges on the side and enjoy!

Notes

Use fresh ingredients for toppings to maximize flavor. Consider making your own pico de gallo.

Nutrition

Find it online: https://sousviderecipe.com/taqueria-style-chicken-tacos/