Description
This Taqueria-Style Chicken Taco recipe features tender, juicy chicken thighs seasoned with a flavorful homemade taco seasoning. Served on warm corn tortillas with fresh Pico de Gallo, tangy lime juice, creamy Mexican crema, and crumbled queso fresco, these tacos bring the authentic taste of Mexican street food right to your kitchen. Topped with cilantro, slices of jalapeno, radishes, and your choice of salsas, these tacos offer a vibrant and satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/4 cup homemade taco seasoning (or a taco seasoning packet, see notes)
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided)
- 3 tablespoons lime juice
Tortillas and Toppings
- 12 corn tortillas (plus more if needed)
- 1 batch Pico de Gallo
- 1 bunch cilantro, chopped (if not using Pico de Gallo)
- 1 small white onion, chopped (if not using 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
- Season the chicken: Pat the boneless skinless chicken thighs dry with paper towels. In a bowl, toss the chicken with 1/4 cup of homemade taco seasoning or a taco seasoning packet to evenly coat each piece.
- Cook the chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken thighs to the skillet and cook for 4-5 minutes on each side until they are cooked through and have a nice sear. Once cooked, squeeze 3 tablespoons of fresh lime juice over the chicken in the pan, then remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Warm the tortillas: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Warm the 12 corn tortillas individually in the skillet until they are hot, slightly crispy, and pliable, about 30 seconds per side.
- Assemble the tacos: Slice the rested chicken thighs into thin strips. Place a generous amount of sliced chicken on each warmed tortilla. Top with a spoonful of Pico de Gallo or alternatively chopped cilantro and white onion if not using Pico de Gallo. Add a dollop of Mexican crema, sprinkle crumbled queso fresco, and garnish with sliced jalapeno and thin radish slices. Finish with lime wedges and your choice of restaurant-style salsa or avocado tomatillo salsa for extra flavor.
Notes
- Homemade taco seasoning can be used instead of store-bought packets for better control of ingredients and flavor. Typically, it includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Adjust the number of tortillas and toppings quantities as needed for more servings.
- If you prefer, chicken breasts can be substituted though thighs yield juicier results.
- If you do not have Mexican crema, sour cream makes a good substitute.
- Warming tortillas properly helps prevent them from tearing during assembly.
