Description
These Taqueria-Style Chicken Tacos are packed with flavor, juicy shredded chicken, and all the classic garnishes. A simple and quick recipe for the best tacos you’ll ever taste!
Ingredients
Units
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- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/4 cup homemade taco seasoning, or a taco seasoning packet
- 2 tablespoons olive oil, for the pan, divided
- 2 tablespoons butter, divided
- 3 tablespoons lime juice
- 12 corn tortillas, plus more
- 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
- jalapeno, sliced
- radishes, sliced thin
- restaurant style salsa
- avocado tomatillo salsa
Instructions
- Prepare the Chicken:
Sprinkle taco seasoning over chicken thighs and rub it in. Let marinate for at least 15 minutes or up to 24 hours in the fridge. - Cook the Chicken:
Heat a 12-inch saute pan over medium-high heat and add 1 tablespoon oil. Once hot, add chicken thighs in batches, cooking for 3-4 minutes on one side, then flip, add butter, and cook for 2 more minutes until golden brown. Remove chicken and tent with foil to keep warm. - Assemble the Tacos:
Warm tortillas and top with shredded chicken, pico de gallo, cilantro, onion, crema, queso fresco, and salsa. Garnish with lime wedges, jalapeno slices, and radishes. Serve immediately.
Notes
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Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg