Easy Chicken Tacos Recipe for Busy Weeknights
Juicy marinated chicken thighs meet fresh pico de gallo in these quick weeknight tacos. Pan-fried and served in warm tortillas, this vibrant recipe is ready in 30 minutes.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings (8 tacos) 1x
- Category: Main dish
- Method: Pan-frying
- Cuisine: Mexican-inspired
Ingredients
1 pound boneless, skinless chicken thighs
2 cloves minced garlic
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn or flour tortillas
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/4 cup finely chopped jalapeño (seeds removed for less heat)
1/4 cup chopped fresh cilantro
1/2 teaspoon salt (for pico de gallo)
Instructions
Combine chicken thighs, garlic, lime juice, olive oil, chili powder, paprika, garlic powder, salt, and pepper in a bowl to make the marinade. Let sit 10-15 minutes.
Heat a skillet over medium-high heat and cook chicken 5-6 minutes per side until golden and cooked through.
Reduce heat to medium. Add onion, tomato, jalapeño, cilantro, and 1/2 teaspoon salt to skillet. Cook 3-4 minutes until softened, stirring frequently.
Warm tortillas in a dry skillet or microwave. Assemble tacos with chicken and pico mixture. Serve immediately.
Notes
Thighs are juicier than breasts but use breasts for leaner protein.
Make the pico de gallo first to let flavors meld while chicken cooks.
Use corn tortillas for authenticity or flour for a softer texture.
Store leftover taco fillings separately in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 3g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg