These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers!
If there’s a recipe that I make at least once a week, it’s definitely these easy chicken tacos!
Hands down, without a doubt, some version of this chicken taco recipe is on my plate every week. I also love to use this chicken for burritos, quesadillas, tostadas, taco salads or cheesy nachos.
This is one of my most popular recipes and a personal favorite of mine. Here’s how you make THE BEST chicken tacos ever!
What cut of chicken do you recommend for chicken tacos?
For the juiciest chicken tacos that you can make easily and quickly at home, I highly recommend using chicken thighs. They have a good white meat to dark meat ratio, which makes them a little fattier than chicken breasts and way more moist and tender.
To cut down on excess fat, I used boneless, skinless chicken thighs.
The best part about these chicken tacos is that you only need to marinate the chicken for 30 minutes, making it perfect for a quick weeknight dinner!
Chicken Taco Marinade
The marinade is made with olive oil, white wine vinegar and dried spices that are common in most kitchens (onion powder, garlic powder, cumin, chili powder).
Once the marinade is mixed together, simply add the chicken thighs to the marinade, toss them together to coat, cover the marinated chicken and refrigerate it for 30 minutes.
How to make chicken tacos
- Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. While the chicken is resting, warm up the tortillas on the stovetop or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with your favorite toppings.
Topping Ideas
I served these tacos with some smashed avocado, red onion and fresh cilantro, but you can top them with your favorite toppings! Here are some more ideas for inspiration:
- diced avocados
- guacamole
- your favorite salsa
- sour cream
- pickled jalapenos
- pico de gallo
- crumbled queso fresco or shredded cheese
- shredded lettuce
- diced tomatoes
Storing, Freezing, and Reheating
To store: Place the chicken in an airtight container and refrigerate for up to a week
To freeze: Let the chicken cool completely in the fridge, then transfer it to a freezer-safe container or freezer bag and freeze.
To reheat: Microwave the chicken for 2 to 3 minutes, stirring every minute, until full heated through. Alternatively, heat in a medium-hot skillet for 3-5 minutes until fully heated through.
More taco recipes
Ingredients
For the marinade
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder*
- 1 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coarse ground black pepper
- 2 limes, juiced (about 4 tablespoons)
For the tacos
- 2 pounds boneless skinless chicken thighs
- 24 corn tortillas (or flour tortillas)
- pico de gallo or your favorite salsa (optional)
- queso fresco or your favorite cheese (optional)
Instructions
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
Video
Isabel’s Tips:
Nutrition Information
Great recipe! I used boneless thighs and cooked them in the air fryer at 380 for 20 min. This is my new go-to marinade for chicken tacos!
Thank you Rachel!
My family loved them. Now I make it at least twice a month.
One quick concern, the frost time I found out some of the chicken wasn’t fully cooked. Do you recommend finish cooking it in the oven or air fryer ?
Hi Magda! If your chicken still needs to finish cooking, you can place it in the oven for a few minutes until its fully cooked.
You knocked it out of the park! Again! I used boneless skinless breasts and they were amazing! I lived in Mexico for two years and your recipes are the most authentic I’ve encountered. Gracias!
Hi Kim! Thank you so much for the compliment 🙂
I’ve done this taco recipe various times and it’s always a HUGE HIT!!!! The seasoning is perfect, tangy, just the right spiciness for those not wanting something really hot! I also make my famous avocado salsa to go with this, rice and beans. I truly enjoy and appreciate Isabel’s recipes! They are hands down, quite delicious! Thank you sweety!
Thank you, Virginia!
What size tortillas do you use?
Hi Marica! We recommend using 8 inch tortillas.
Made these for a Superbowl Party and they were an absolute hit! So many compliments! Seasoned perfectly. This one will be saved and made on the regular. Thanks for the recipe!
Thank you so much, Liz!
This is now my go-to-chicken taco recipe! Made this tonight and everyone loved it. The family enjoyed the thigh meat it was said “very well seasoned”. Thank you! 🙂
I’ve made this many times now! My whole family raves about it 🙌🏻
This was a hit! I sometimes buy marinated chicken from local Hispanic market and it’s hit or miss. The seasoning with this recipe is better by far. Don’t be afraid that this will be too spicy. If anything, I might make two batches next time and add more heat for those who like a little burn. The char on the outside is very important to the flavor. Do not think it will be overcooked because it’s got some char. That’s why you should use thighs!
I have red wine vinegar on hand. Do you think it would be ok to use that? I also have apple cider vinegar.
Hi Jessica! Yes, red wine vinegar should work fine!
I tried this recipe, and it was excellent, but I have questions I want to ask; how can I reach you?
Hi Rosalia! You can reach out and I would be happy to respond! You can email me at anadeloeradawson@gmail.com
These were delicious!! I’m wondering how they’d turn out on a sheetpan in the oven instead of on the stove top – any suggestions for success with that option? Either way, I’ll be making them often. Thanks!
Hi Sue! I recommend cutting them into strips and then seasoning them, baking at 425°F for 20-25 minutes until its cooked through, and then you can further chop them up to make them easier to eat in tacos. I hope this helps!
Delicious, oh so quick and easy, and the family loved it. That’s five stars in my book!
Thank you, Leonore!
AMAZING! The whole family loved it, even the picky eater kids
Do you have a cookbook with all your recipes coming out I hope?
Hi Deborah! We are currently working on publishing our first cookbook! Be on the look-out for it spring 2023!
Amazing recipes! Thank you so much for sharing them. I use them when feeding my family and friends. You are a household name in my house.
Cheers, and keep up the great work!
Hi George! Thank you so much!
Would this work on a whole cut up chicken to grill?
Hi Sasha! Yes that would definitely work!
I made this marinade for a whole cut up chicken and it was delicious. Could I use this recipe for fish tacos as well? How long should I marinade?
Hi Sasha! This would be great on fish! I would say marinate it for about 30 min to an hour.