Description

Hello, taco lovers! If you’ve been craving a taste of authentic taqueria-style chicken tacos, you’re in the right place. This recipe will transport you straight to the bustling streets of Mexico, where the aroma of sizzling chicken and fresh tortillas fills the air. Get ready to create a mouthwatering dish that’s sure to impress your friends and family.

Ingredients

Scale

For the tacos:

1 & 1/2 pounds boneless skinless chicken thighs
1/4 cup homemade taco seasoning, or a taco seasoning packet
2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons lime juice

For the garnishes:

12 corn tortillas, plus more as needed
1 batch Pico de Gallo
1 bunch cilantro, chopped (if you don’t make Pico de Gallo)
1 small white onion, chopped (if you don’t make Pico de Gallo)
Mexican Crema, or sour cream
1 cup Queso Fresco, crumbled (or cotija)
2 limes, cut into wedges
Jalapeño, sliced
Radishes, sliced thin
Restaurant-style salsa
Avocado tomatillo salsa

Instructions

30-Minute Chicken Tacos on the Stove:

Place 1 & 1/2 pounds of chicken thighs on a plate or in a casserole dish. Sprinkle 1/4 cup of homemade taco seasoning over the top and rub it all over the chicken with your hands. Marinate for at least 15 minutes, or up to 24 hours in the fridge.
Heat a 12-inch sauté pan over medium-high heat for at least 3 minutes. Add 1 tablespoon oil, swirling to coat the pan. The oil should shimmer right away.
Carefully place the chicken thighs in the pan without crowding them. Cook for 3-4 minutes on each side, until the chicken is deeply golden brown and reaches 160°F on a meat thermometer.
Remove the chicken from the pan, tent with foil, and let it rest. Repeat the process with the remaining chicken.
Slice the chicken against the grain and shred it into smaller pieces. Transfer to a serving bowl and squeeze the juice of one lime over the top.

Slow Cooker Chicken Tacos:

Place 1 & 1/2 pounds of chicken in your crock pot. Sprinkle 1/4 cup of homemade taco seasoning over the chicken and rub it in with your hands.
Chop 2 tablespoons of butter into small chunks and sprinkle evenly over the chicken.
Cook on LOW for 2 1/2 to 3 hours, until the chicken is falling apart. Shred the chicken, transfer it to a serving bowl, and squeeze the juice of one lime over the top.

To Serve:

Char your tortillas over an open flame or heat them in a pan. Steam the tortillas in a ziplock bag with a damp paper towel.
Assemble your tacos by layering 1 or 2 steamed tortillas, adding a generous amount of chicken, and garnishing with your choice of Pico de Gallo, cilantro, onion, crema, Queso Fresco, lime juice, jalapeño, radishes, and salsa.

Prep Time: 15 minutes | Cooking Time: 15 minutes (stovetop) or 2 1/2 to 3 hours (slow cooker) | Total Time: 30 minutes (stovetop) or 3 hours (slow cooker)

Notes

Marination is Key: For maximum flavor, marinate the chicken for as long as possible—ideally overnight. This allows the spices to penetrate the meat, resulting in more flavorful tacos.
Don’t Skip the Resting: After cooking, let the chicken rest for a few minutes before slicing. This helps the juices redistribute, keeping the meat tender and juicy.
Char Your Tortillas: To bring out the best flavor in your tortillas, quickly char them over an open flame. This adds a delicious smokiness and makes them more pliable for assembling tacos.