Description
Quick Chicken Tacos with a tangy and flavorful homemade sauce, perfect for a fast and delicious meal. Tender chicken thighs are seasoned, seared, then simmered in a rich tomato-lime sauce. Serve with warm taco shells and your favorite fresh toppings for a satisfying taco night.
Ingredients
Scale
Chicken and Seasoning
- 700 g / 1.2 lb skinless boneless chicken thighs (or breast)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 3 tsp cumin powder
- 3 tsp paprika
- 1/2 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
Sauce and Cooking
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250 ml) chicken broth, separated
- 3 tbsp lime juice
- 1 tbsp olive oil
For Serving
- Taco shells or tortillas, warmed per packet directions
- Diced tomato
- Diced onion
- Diced avocado
- Coriander/cilantro leaves
- Shredded lettuce
- Shredded cheese
- Sour cream
Instructions
- Make the Taco Seasoning Paste: In a small bowl, combine garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper, salt, and black pepper. Add 2 tbsp of chicken broth and minced garlic, then mix well to form a loose paste.
- Coat the Chicken: Add the chicken thighs to the seasoning paste and turn to coat evenly. Let it sit briefly to absorb the flavors.
- Sear the Chicken: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side until lightly seared. Remove the chicken and place in a shallow dish. Reserve any marinade left in the bowl.
- Prepare the Sauce: Reduce heat to medium. In the same skillet, add the remaining chicken broth, tomato paste, and sugar. Scrape the marinade off the bowl into the skillet and stir to dissolve, scraping the base of the pan. Bring the sauce to a simmer.
- Shred the Chicken: While the sauce simmers, shred the chicken with forks or chop it roughly. Don’t worry if the chicken is not fully cooked yet.
- Simmer Chicken in Sauce: Return the shredded chicken to the skillet, toss to coat well, and simmer in the sauce for 2 to 3 minutes until the sauce reduces to a thin syrup consistency. Add a splash of water if the sauce reduces too fast. Adjust salt to taste.
- Assemble the Tacos: Transfer the chicken and sauce to a serving bowl. Warm taco shells or tortillas and fill them with the chicken mixture. Top with diced tomato, onion, avocado, coriander/cilantro leaves, shredded lettuce, shredded cheese, and a dollop of sour cream as desired.
Notes
- Adjust cayenne pepper quantity to control the spiciness of the tacos.
- Use chicken thighs for more flavor and tenderness, but chicken breast works as well.
- Warm taco shells or tortillas according to package directions before assembling for best texture.
- Leftover chicken taco filling can be refrigerated in an airtight container for up to 3 days.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
