Easy Chicken Tacos Recipe

Sometimes in the middle of the week, you just don’t feel like cooking anything elaborate. You just want something quick and tasty, that’s all.

So yeah, at times like that, these Chicken Tacos turn out to be just perfect. There’s no long marination, no extra sauce or anything. The chicken cooks in just one pan, and the sauce kind of comes together from that itself.

Now, you just take that spicy, juicy chicken and stuff it into taco shells or soft tortillas, then throw on a little lettuce, tomato, onion, and sour cream on top and that’s it, your super yummy dinner is ready.

And the best part is, this recipe is so easy that you can actually make it multiple times in a week, without putting in too much effort or anything.

Chicken Tacos

Author: Sophie Rose Cooking Method:Pan-Fried Cuisine:Mexican / Tex-Mex Courses:Main Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesCooking Temp:180° CServings:12 servingsEstimated Cost:12-14 $Calories:103 kcal Best Season:Available, Summer, Spring

Description

These Chicken Tacos are kind of your go-to when you just want something quick and tasty. The chicken is shredded and cooked with a homemade taco seasoning, which also turns into a nice sauce as it cooks, so you don’t need to make anything extra.
There’s no marination, no separate sauce prep needed. Just one pan, 25 minutes, and you’re done. It’s packed with bold Mexican flavors, and you can totally make it on a busy weeknight or even when friends drop by casually.
And yeah, you can top it with whatever you like lettuce, tomato, cheese, sour cream. Just go with what you have. It’s super flexible and doesn’t ask for much.

Instructions

Step 1: Make the Taco Seasoning

So first, just grab a small bowl and toss in all the dry spices like cumin powder, paprika, garlic powder, onion powder, oregano, salt, black pepper, and a little cayenne pepper too (only if you like it spicy, otherwise you can totally skip that).
Now, into that bowl, add some lemon juice, a bit of oil, and about 2 tablespoons of chicken stock. Mix everything together until it turns into a loose, kind of runny paste. Nothing too thick, just enough to coat the chicken nicely.

Step 2: Coat the Chicken

Take your chicken thighs or breast pieces whichever you’re using, and coat them well with this spice paste.
You don’t need to marinate or wait or anything. Just make sure the chicken is nicely covered, and that’s enough.

Step 3: Cook the Chicken

Now heat a little olive oil in a pan. Once it’s hot, place the chicken in and cook it for about 3 minutes on each side, just until it turns lightly golden and looks cooked through.
Once done, take the chicken out and keep it aside on a plate.

Step 4: Make the Sauce

In the same pan (don’t wash it or anything) add the leftover spice paste. Then pour in the remaining chicken stock, tomato paste, and a little sugar.
Scrape the bottom of the pan gently so all the flavor bits mix in, and let it bubble for around 2 minutes. It’ll start to thicken just a bit and smell really nice.

Step 5: Shred the Chicken and Mix It In

Now take the cooked chicken and shred it using a fork (or just chop it into small pieces if that’s easier).
Add the shredded chicken back into the pan with the sauce and let it cook for another 2-3 minutes. This helps the sauce soak into the chicken and makes everything come together nicely. It should look a bit thick and glossy by the end.

Step 6: Assemble the Tacos

Just lightly warm up your taco shells or tortillas, so they’re soft and easy to fold.
Then fill each one with a bit of the chicken mixture. Top it off with chopped tomato, onion, lettuce, avocado slices, and a little sour cream.

Pro Tips & Variations

Pro Tips:

For juicy chicken: Always go with chicken thighs. Breast meat tends to get a little dry, especially if you cook it even a bit longer than needed. Thighs just stay softer and juicier, so yeah, better choice overall.
Spice control: If you like your tacos on the spicier side, feel free to add a bit more cayenne pepper. But if you’re not into too much heat, you can totally skip it as the rest of the spices are flavorful enough.
Sauce consistency: Now, if the sauce turns out too thick while cooking, just add a splash of water or a little extra chicken stock. It’ll loosen up and coat the chicken better.
Make prep easier: You can totally cook the chicken ahead of time and keep it in the fridge. Then later, just warm it up in the sauce when you’re ready to eat as it saves time on busy days.
Taco shell trick: If you like your taco shells crispy, just pop them in the oven for 2-3 minutes. It gives them that nice extra crunch, which honestly makes a big difference.

Variations:

Spicy Chipotle Tacos: Add a bit of chipotle or red chili sauce into the pan sauce. It gives a smoky, spicy kick that’s really nice if you’re in the mood for something bold.
Creamy Lime Tacos: Mix in a spoon of mayo or Greek yogurt into the sauce as it makes the flavor a little more mellow and creamy, plus the lime adds a fresh twist.
Veggie Mix Tacos: You can toss in some bell peppers or corn along with the chicken. It adds color, crunch, and a bit of sweetness. It makes the tacos feel more loaded too.
Grilled Chicken Tacos: Instead of pan-frying, you can grill the chicken. It gives a slightly smoky flavor, which is great if you’re doing this outdoors or just want that grilled vibe.
Lettuce Wrap Tacos: If you’re going for a low-carb version, just swap out the taco shells for big lettuce leaves. It’s light, fresh, and still super tasty.

Storage & Reheating Instructions

Storage Instructions:

Keep the chicken separate: So yeah, don’t store the chicken and taco shells together. If you do, the shells will get soft and soggy, and that nice crunch will be gone. Just keep them in different containers.
Use an airtight container: Once the chicken is cooked, put it in an airtight box and keep it in the fridge. It stays good for up to 3 days, and the flavor actually settles in a bit more too.
Store toppings separately: Things like chopped tomato, lettuce, onion, and avocado, keep all of that in separate containers. That way they stay fresh and don’t get mushy or weird in texture.
Freezer option: If you want to store the chicken for longer, you can totally freeze it. It’ll be fine for about 2 months. Just make sure to cool it down before freezing and use a freezer-safe container.

Reheating Instructions:

Reheat on the stovetop: The best way is to put the chicken in a pan and add a splash of water or chicken stock. That helps keep it from drying out. Just warm it on medium heat until it’s heated through.
Microwave option: If you’re in a hurry, you can microwave it for about 1-2 minutes. Just make sure to stir it halfway through so it heats evenly and doesn’t get too hot in one spot.
Warm the shells separately: Always heat the taco shells or tortillas on a dry pan or in the oven for a couple of minutes. That way they stay crisp and don’t turn chewy.
Don’t overheat the chicken: If you heat it too much, the chicken can turn tough and dry. So yeah, just warm it enough. It should be hot but still soft and juicy.

Serving Suggestions:

Mexican Rice: Just add a little Mexican rice on the side and as you can see, it turns into a full meal. It’s warm, comforting, and goes really well with the flavors in the tacos.
Refried Beans: A small bowl of refried beans works great as it adds more protein and also boosts the flavor. It’s kind of classic with tacos, so yeah, always a good idea.
Guacamole or Salsa: Keep a little dipping sauce like guac or salsa nearby. It makes the tacos feel more complete and adds that extra kick of freshness or spice, depending on what you choose.
Lime Wedges: Just squeeze a bit of lime on top before serving. It makes everything taste brighter and adds a nice fresh touch.
Corn Salad or Grilled Veggies: You can also serve a light salad on the side, maybe corn salad or some grilled veggies. It helps balance the meal and adds a bit of crunch and color too.

Nutrition Facts

Servings 12

Serving Size 1 taco (about 1/4-1/3 cup filling)

Amount Per Serving
Calories 103kcal

% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Cholesterol 55mg19%
Sodium 338mg15%
Potassium 190mg6%
Total Carbohydrate 1g1%
Sugars 1g
Protein 11g22%

Vitamin A 85 IU
Vitamin C 3.2 mg
Calcium 8 mg
Iron 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1. Can I use chicken breast instead?

Yes, you totally can. Just keep in mind that breast tends to dry out a little faster, so don’t cook it for too long. Chicken thighs stay juicier, so they’re usually a better option if you want that soft, tender texture.

Q2. What should I add if I want it spicier?

If you’re into spicy food, you can increase the cayenne pepper or add a bit more red chili flakes. You can even throw in a little hot sauce if you want as it gives a nice kick and blends well with the rest of the flavors.

Q3. Can I make this ahead of time?

Yes, you can cook the chicken ahead and keep it in the fridge. Then when you’re ready to eat, just warm it up in the sauce and fill your tacos. It’s super convenient, especially on busy days.

Q4. Can I freeze this chicken?

Yes, cooked chicken can stay in the freezer for about 2 months. Just make sure to transfer it to the fridge the night before you plan to use it, so it has time to defrost properly.

Q5. Which taco shells are healthy?

If you’re looking for a lighter option, go for whole wheat or corn tortillas. And if you want to skip the shells altogether, you can use lettuce leaves instead as they work really well and feel fresh too.