Best Chicken Tacos Recipe
These quick and easy chicken tacos are perfect for busy weeknights and picky eaters. Slightly healthier than beef tacos, they’re full of tender, juicy marinated chicken, salsa, sour cream, and more.
Servings: 6 people
Calories: 586kcal
Ingredients
Marinade
- 3 tablespoons avocado oil
- 3 tablespoons lime juice
- 2 tablespoons taco seasoning
- 2 tablespoons light brown sugar
- 2 pounds chicken thighs
- 2 tablespoons vegetable oil (to cook the chicken)
Taco Ingredients
- 12 small corn tortillas
- 1 cup shredded cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 cups shredded lettuce
Instructions
- In a mixing bowl, add the avocado oil, lime juice, taco seasoning, and brown sugar. Whisk together, then add the chicken and toss with tongs until everything is well coated. Cover with plastic wrap and keep in the fridge to marinate for at least 1 hour or up to 24 hours.
- Once marinated, remove the chicken from the fridge and let it come to room temperature for about 30 minutes.
- Heat a cast-iron skillet over medium high heat until it starts to smoke, then add 2 tablespoons of cooking oil. Remove the chicken from the marinade with tongs, shaking it gently to remove any excess.
- Add the chicken to the hot skillet, leaving a little space between the pieces of meat. Cook for about 3-5 minutes per side, on until the chicken is golden brown and a thermometer inserted into the thickest spot reads 165 degrees F.
- Remove the chicken from the heat and let it sit for about 5 minutes, then cut into small bite-sized pieces.
- Heat or pan fry the tortillas, keeping them tucked inside a kitchen towel to keep them warm. Place about 1-2 tablespoons of diced chicken into the center of one of the warmed tortillas, then add cheese, salsa, sour cream and shredded lettuce. Serve immediately, and enjoy!
Notes
Storing instructions: store leftover ingredients in separate airtight containers in the fridge for 3-5 days. Cooked chicken can also be frozen in an airtight container or freezer bag for up to 2 months. To thaw, simply transfer to the fridge overnight.
Reheating: heat chicken in a skillet over medium heat with a little oil, stirring occasionally until warm.
Nutrition
Calories: 586kcal | Carbohydrates: 32g | Protein: 27g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 446mg | Potassium: 476mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1886IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 2mg