These easy chicken tacos are quick and easy to make for a weeknight dinner. Serve with pico, avocado, sour cream and cheese. This will be a sure hit with the young kids!
Being a mom of three girls has its challenges when I want to prepare fresh and healthy meals. Kids can be selective with what they want to eat but these chicken tacos are always a hit with them. There is less nagging and more time to enjoy the meal and have a nice chat about their day while we wolf down these tacos. What’s also nice is the kids can self-serve and build their own tacos however their heart desires. Check out my other Instant Pot Pork Carnitas Tacos.
What type of chicken to use?
Chicken breast or thighs can be used to make this dish. I prefer to use chicken breast as its leaner cut and if you butterfly the breast it cooks faster and also allows the chicken to marinade more surface area. If I use chicken thighs I trim off all the fat before I marinade. This will generally take more time but its worth it if you prefer the dark meat. This dish is still tender and juicy when preparing with chicken breast.
Ingredients and Variations
- Chilli powder: I use less chilli powder since I make this for the girls, however, add more if you like an extra kick to the chicken.
- Ground cumin: Commonly used in Latin America, Middle Eastern, North Africa and India.
- Paprika: Paprika can come in different spice levels. Depending on the type of paprika you use adjust accordingly. For this recipe, I use the typical ones found in supermarkets
- Dried Oregano: Use fresh if possible, but when you are in a pinch for time use the dried oregano for marinating this dish.
- Garlic Powder: Similar to dried oregano, I use garlic powder as it’s an easy and quick way to flavour the chicken. When I’m not pinched for time I will use fresh minced garlic.
Tortillas
Flour tortillas are my go-to. They are easy to find in the grocery store and heating them up in the toaster oven is quick and easy. Corn tortillas work just as well with this recipe. Use whichever tortilla type is easy to find in your grocery store.
FAQ
How to store any left overs?
This can easily be stored in an airtight container for up to 3 days in the fridge. Use the leftover chicken to make a taco or salad bowl. Add some rice or lettuce and mix in Pico de Gallo, beans, shredded cheese and sour cream.
It’s also great for the kid’s lunch box and you can warm it up and put it into a thermo.
Did you make this easy 30 mixture chicken taco? I would love it if you commented below!
Follow me at CookwithChung on Pinterest for my latest recipes!
Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for
30 Minute Chicken Taco
Ingredients
- 2 lbs chicken breast butterflied
Chili powder mixture
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
Tortilla and toppings
- 12 small flour or corn tortillas warmed
- 1 cup pico de gallo
- 1 avocado diced
- 1 cup shredded cheese
- 1 cup sour cream
- 1 lime cut into wedges
- ¼ cup cilantro chopped
Instructions
- In a bowl, combine chilli powder, ground cumin, paprika, dried oregano, garlic powder, salt and black pepper. Add in the chicken and mix until all the chicken is coated in the seasoning mixture. Set aside to marinade.
- Heat up a skillet on medium-high heat. Add chicken to the skillet and cook until golden brown. 4-5 minutes per side. Once the chicken is cooked remove it from the skillet and let it stand for 2-3 minutes. Dice the chicken in to small pieces.
- Serve the chicken in the tortillas and top with pico de gallo, avocado, sour cream, lime and cilantro.