Why Make This Recipe
Easy 20 Minute Chicken Tacos are perfect for busy weeknights or any time you want a quick meal. They are flavorful, filling, and can be customized to your taste. Plus, you can have them on the table in just 20 minutes! With simple ingredients and easy steps, this recipe is great for anyone, whether you are a beginner in the kitchen or a seasoned cook.
How to Make Easy 20 Minute Chicken Tacos
Ingredients:
- 1 pound chicken thighs, boneless skinless (or chicken breasts)
- 2 cloves garlic, minced
- 1 tablespoon lime juice (optional)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon paprika (optional)
- ½ teaspoon garlic powder (or onion powder)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1/4 cup finely chopped cilantro
- 1 finely chopped jalapeño (deseeded)
- 1 teaspoon lime juice
- Pinch salt and pepper (to taste)
Directions:
- Add the chicken, garlic, olive oil, lime, and spices to a large bowl or zip-seal bag. Stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken for 6-7 minutes per side or until it is no longer pink and the internal temperature reaches 165 degrees F. Remove from heat and let it cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeño, onion, cilantro, and lime juice in a small bowl.
- Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
- Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (optional, see recipe in notes).
How to Serve Easy 20 Minute Chicken Tacos
Serve these tacos warm right after assembling. They pair well with sides like rice, beans, or even a fresh salad. You can also add some avocado or sour cream for extra flavor.
How to Store Easy 20 Minute Chicken Tacos
If you have leftovers, place the chicken and toppings in an airtight container and store them in the refrigerator. They will last up to 3 days. Reheat the chicken and warm the tortillas before serving again.
Tips to Make Easy 20 Minute Chicken Tacos
- Use a meat thermometer to check the chicken’s doneness. It should reach 165 degrees F.
- Feel free to add your favorite toppings like cheese, avocado, or salsa to enhance the flavor.
- Prepare the toppings while the chicken cooks to save time.
Variation (if any)
You can easily switch up the protein. Try using shrimp, beef, or a meat substitute for a fun twist. Additionally, experiment with different spices to customize the flavor to your liking.
FAQs
How can I make these tacos healthier?
You can use whole wheat tortillas and add more vegetables for added nutrition.
Can I make this recipe spicy?
Yes! Add more jalapeños or sprinkle some hot sauce on top to kick up the heat.
Can I prepare these tacos in advance?
While it’s best to eat them fresh, you can cook the chicken ahead of time and store it in the refrigerator. Just reheat when you’re ready to assemble the tacos.
Easy 20 Minute Chicken Tacos
Ingredients
Chicken and Marinade
- 1 pound chicken thighs, boneless skinless (or chicken breasts)
- 2 cloves garlic, minced
- 1 tablespoon lime juice (optional)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder (or onion powder)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Taco Assembly
- 8 small corn or flour tortillas
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1/4 cup finely chopped cilantro
- 1 finely chopped jalapeño (deseeded)
- 1 teaspoon lime juice
- 1 pinch salt and pepper (to taste)
Instructions
Preparation
- Add the chicken, garlic, olive oil, lime, and spices to a large bowl or zip-seal bag. Stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken for 6-7 minutes per side or until it is no longer pink and the internal temperature reaches 165 degrees F. Remove from heat and let it cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeño, onion, cilantro, and lime juice in a small bowl.
- Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
Assembly
- Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (optional, see recipe in notes).