Chicken Tacos
These chicken tacos are a go-to meal for quick weeknight dinners that don’t sacrifice flavor. Chicken is seasoned with a blend of spices and cooked until juicy, whether on the stove, grill, or in the air fryer. Once done, it’s piled into soft tortillas and loaded with toppings like lettuce, shredded cheese, salsa, sour cream, or guacamole. These tacos are easy to customize for different tastes and are always a crowd-pleaser, whether you’re cooking for family or entertaining friends.
Ingredients
Chicken Taco Seasoning
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Remaining Ingredients
- 1 ½ pounds boneless skinless chicken breasts smaller 6-8 ounces each or thin-sliced chicken breasts are best because they cook through faster
- 1 tablespoon olive oil
- 12 small flour tortillas
Topping Ideas
- shredded lettuce iceberg or romaine
- shredded cheddar and/or Monterey jack cheese
- sliced avocado or guacamole
- chopped tomatoes
- chopped red onion
- chopped fresh cilantro
- pico de gallo salsa or sour cream
Instructions
- In a small bowl, combine the spices for the chicken taco seasoning—chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir or whisk the mixture until all the spices are evenly distributed. This flavorful blend adds a smoky, savory kick that pairs perfectly with juicy chicken.
- Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to gently pound them until they are an even thickness, about half an inch. This step ensures the chicken cooks evenly, preventing dry edges and undercooked centers.
- Remove the flattened chicken from the bag and generously rub the seasoning mixture over all sides. Make sure the spice blend is pressed into the surface of the chicken to create a well-seasoned crust during cooking.
- Choose your preferred method to cook the chicken—whether in a skillet, on the grill, or in the air fryer—and proceed until the chicken is fully cooked and flavorful.
- For the skillet method, heat a tablespoon of olive oil in a large pan, preferably a cast iron skillet, over medium heat. Once the oil is hot and shimmering, place the seasoned chicken breasts in the pan. Cook them for about 5 to 8 minutes per side, depending on their thickness, until they are golden brown on the outside and the internal temperature reaches 165 degrees Fahrenheit. If the chicken pieces are thicker, covering the skillet with a lid can help trap heat and ensure they cook evenly all the way through.
- As an alternative, you can grill the chicken on an outdoor barbecue or a lightly oiled grill pan. Preheat the grill to medium or medium-high heat and cook the chicken for 5 to 8 minutes per side, turning once, until fully cooked and lightly charred for extra flavor.
- If you prefer using an air fryer, preheat it to 400 degrees Fahrenheit. Place the chicken breasts in the basket and cook them for 13 to 20 minutes, flipping them halfway through to ensure even cooking. Check that the thickest part of the chicken reaches 165 degrees Fahrenheit before removing it.
- After cooking, let the chicken rest for about 5 minutes. This resting time allows the juices to settle, keeping the chicken moist and tender. Once rested, chop the chicken into bite-sized pieces, perfect for taco filling.
- To warm the tortillas, place them in a dry skillet over medium heat for a few seconds on each side, or microwave them between two paper towels for about 20 to 30 seconds until soft and pliable. Fill each tortilla with the chopped chicken and your favorite toppings such as shredded lettuce, avocado, salsa, or cheese. Serve warm and enjoy.
Notes
In a small mixing bowl, add the chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir or whisk the spices together until they are fully combined. This homemade blend creates a well-balanced seasoning that adds depth and warmth to the chicken.
Place the chicken breasts inside a zip-top plastic bag and use a meat mallet or a rolling pin to gently pound them until they are an even ½-inch thickness. Flattening the chicken ensures that it cooks evenly and helps avoid dry or undercooked spots.
Remove the chicken from the bag and generously rub the seasoning mix over all sides. Press the spices into the surface to ensure they stick and deliver bold flavor during cooking.
Choose your preferred method for cooking the chicken—whether in a skillet, on the grill, or in an air fryer—and cook until the internal temperature reaches 165 degrees Fahrenheit.
To cook the chicken on the stovetop, heat a tablespoon of olive oil in a large skillet over medium heat. A cast iron skillet works especially well for even heat distribution and a nice sear. Once the oil is hot, place the seasoned chicken breasts in the pan and cook for about 5 to 8 minutes on each side. The chicken should be golden on the outside and reach an internal temperature of 165 degrees Fahrenheit. If the chicken breasts are thick, you can cover the skillet with a lid to help trap the heat and ensure the centers cook through evenly.
If you prefer grilling, place the chicken on an outdoor grill or an oiled grill pan set over medium to medium-high heat. Cook for 5 to 8 minutes per side, turning once, until the chicken is fully cooked and has nice grill marks on the outside.
For an air fryer method, preheat the air fryer to 400 degrees Fahrenheit. Add the chicken breasts to the basket and cook for 13 to 20 minutes, flipping them halfway through the cooking time. Check that the internal temperature reaches 165 degrees Fahrenheit before removing the chicken.
After cooking, let the chicken rest for 5 minutes to allow the juices to redistribute, which helps keep the meat moist and flavorful. Once rested, chop the chicken into bite-size pieces, perfect for taco filling.
To prepare the tortillas, warm them in a dry skillet on the stove for a few seconds on each side, or microwave them between two paper towels until soft and flexible. Fill each tortilla with the chopped chicken and your favorite toppings, such as avocado, cheese, salsa, or shredded lettuce. Serve immediately while everything is warm and fresh.
Place the chicken breasts inside a zip-top plastic bag and use a meat mallet or a rolling pin to gently pound them until they are an even ½-inch thickness. Flattening the chicken ensures that it cooks evenly and helps avoid dry or undercooked spots.
Remove the chicken from the bag and generously rub the seasoning mix over all sides. Press the spices into the surface to ensure they stick and deliver bold flavor during cooking.
Choose your preferred method for cooking the chicken—whether in a skillet, on the grill, or in an air fryer—and cook until the internal temperature reaches 165 degrees Fahrenheit.
To cook the chicken on the stovetop, heat a tablespoon of olive oil in a large skillet over medium heat. A cast iron skillet works especially well for even heat distribution and a nice sear. Once the oil is hot, place the seasoned chicken breasts in the pan and cook for about 5 to 8 minutes on each side. The chicken should be golden on the outside and reach an internal temperature of 165 degrees Fahrenheit. If the chicken breasts are thick, you can cover the skillet with a lid to help trap the heat and ensure the centers cook through evenly.
If you prefer grilling, place the chicken on an outdoor grill or an oiled grill pan set over medium to medium-high heat. Cook for 5 to 8 minutes per side, turning once, until the chicken is fully cooked and has nice grill marks on the outside.
For an air fryer method, preheat the air fryer to 400 degrees Fahrenheit. Add the chicken breasts to the basket and cook for 13 to 20 minutes, flipping them halfway through the cooking time. Check that the internal temperature reaches 165 degrees Fahrenheit before removing the chicken.
After cooking, let the chicken rest for 5 minutes to allow the juices to redistribute, which helps keep the meat moist and flavorful. Once rested, chop the chicken into bite-size pieces, perfect for taco filling.
To prepare the tortillas, warm them in a dry skillet on the stove for a few seconds on each side, or microwave them between two paper towels until soft and flexible. Fill each tortilla with the chopped chicken and your favorite toppings, such as avocado, cheese, salsa, or shredded lettuce. Serve immediately while everything is warm and fresh.