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Easy Weeknight Chicken Tacos

Easy Weeknight Chicken Tacos

The ultimate comfort food, Easy Weeknight Chicken Tacos are perfect for a quick dinner. Juicy chicken, fresh toppings, and delicious tortillas make this dish a family favorite. You'll want to make this easy weeknight dinner tonight!
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Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon onion powder
  • 1 cup grape tomatoes, quartered
  • 1/2 red onion finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime juiced
  • 8 to 12 (4-inch) tortillas, flour or corn – your preference!
  • 4 ounces queso fresco cheese, crumbled
  • 1 avocado, sliced
  • extra limes for garnish
  • 3 tablespoons Greek yogurt
  • 3/4 cup half and half
  • 1 tablespoon adobo sauce, from a can of chipotles in adobo
  • 1/8 teaspoon salt

Equipment

  • Cutting Board
  • Baking Sheet
  • Skillet
  • Whisk
  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Frying pan

Method
 

  1. Preheat your oven to 375 degrees F. This is the ideal temperature to ensure the chicken cooks through while staying juicy.
  2. Heat a large oven-safe skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Add olive oil to the skillet, and once it’s hot, carefully add the seasoned chicken. Brown the chicken on both sides for about 2 minutes per side. You want a nice golden color to develop.
  3. Cover the skillet and place it in the preheated oven. Roast the chicken for about 20 minutes, or until it reaches an internal temperature of 165 degrees F. This method keeps the chicken tender and flavorful.
  4. While the chicken is roasting, combine the spices in a small bowl: ground cumin, smoked paprika, chile powder, garlic powder, and onion powder. This fragrant mix will infuse your chicken with robust flavors.
  5. In another bowl, combine the diced onion, grape tomatoes, and fresh cilantro with the juice of lime. Season lightly with salt and pepper, then set aside. This fresh salsa will add a burst of flavor to your tacos.
  6. In a separate bowl, whisk together the Greek yogurt, half and half, adobo sauce, lime juice, lime zest, and salt. This creamy sauce will drizzle beautifully over your tacos.
  7. Once the chicken is done, remove it from the oven and let it cool for a few minutes. Using your electric mixer or a hand mixer, shred the chicken. If you used the thighs, be sure to keep the juices in the pan for moisture.
  8. Add the spice mixture to the shredded chicken and blend on low speed until combined. This step ensures the chicken is flavorful and moist.
  9. Transfer the spiced chicken back to the skillet with the reserved juices. Toss everything together well to incorporate the flavors.
  10. To assemble the tacos, place a portion of the flavorful chicken in a warm tortilla. Top it off with the fresh salsa, crumbled queso fresco, and a drizzle of the creamy sauce. Serve with sliced avocado and a spritz of lime juice on top for an extra zing!

Notes

If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. You can also freeze the shredded chicken for up to 3 months. Warm up the tortillas before serving, and feel free to customize your toppings for a personal touch.