Skip the line at Taco Bell and get a stack of napkins ready because we have a juicy chicken taco recipe just for you. Spice up your Taco Tuesdays with a chicken taco loaded with all the works, from flavorful seasoning to a refreshing pico di gallo. Its irresistible deliciousness will make it hard to say no to just one.
How to Make Tasty Chicken Tacos
Use hard taco shells or soft tortillas (or our favorite, both!). This recipe serves 4.
Ingredients
- Juice of 2 limes
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 bunch green onions, stem ends trimmed
- 6 garlic cloves
- 1 jalapeño, minced
- 1 dried chipotle chili, ground into powder
- 1 teaspoon sea salt, divided
- ¼ cup plus 2 tablespoons chopped cilantro, divided
- 1 pound boneless, skinless chicken breast, cut into strips (or leftover grilled chicken)
- ¼ cup water
- 2 tablespoons chili powder
- 1 teaspoon dried cumin
- ½ teaspoon dried coriander
- 1 teaspoon garlic powder
- 8 soft tortillas or hard taco shells
- ¼ cup pico di gallo or salsa
- 2 ounces crumbled Cotija cheese
Instructions
- In a food processor, combine the lime juice, ¼ cup of the olive oil, green onions, garlic cloves, jalapeño, chipotle chili, ½ teaspoon of the sea salt, and ¼ cup of the cilantro. Pulse for 20 one-second pulses or until well combined with finely chopped vegetables and herbs.
- Pour all but 2 tablespoons of the mixture into a large zipper bag with the chicken. Refrigerate and marinate for four hours. Reserve the remaining 2 tablespoons of the marinade.
- Remove the chicken from the marinade and pat it dry with a paper towel.
- In a large skillet on medium-high, heat the remaining 2 tablespoons of olive oil until it shimmers.
- Add the chicken and cook, stirring occasionally, until it browns, about six minutes.
- Add the water, chili powder, dried cumin, coriander, garlic powder, and the remaining ½ teaspoon of sea salt.
- Reduce the heat to medium-low. Cook, stirring occasionally, until the chicken is coated and the water evaporates slightly, about three minutes.
- Remove from the heat. Stir in the reserved 2 tablespoons of marinade.
- Wrap the tortillas in a damp towel. Microwave them for one minute or heat them on the stove. For crisp taco shells, heat according to package instructions.
- To assemble the tacos, spoon the meat on the tortillas. Top with the remaining chopped cilantro, pico di gallo or salsa, and crumbled Cotija cheese.
Turn your chicken tacos into a salad with a homemade taco shell bowl. Preheat your oven to 350°F and pan-fry two 10-inch flour tortillas for a minute to soften. Mold your tortilla inside an oven-safe bowl and bake for about 10 minutes or until golden brown. Add your chicken taco fillings inside the bowl.
Chicken Tacos for Tasty Taco Tuesdays
Add some great sides for tacos, and you have your next taco Tuesday menu! Chicken tacos are easy to make, delicious to eat, and will bring everyone together. You can also take taco night to the next level by serving it with classic margaritas or enjoying a delightful and traditional tequila food pairing.
