Easy 20 Minute Chicken Tacos
Quick and flavorful chicken tacos that can be customized to your taste and made in just 20 minutes, perfect for busy weeknights.
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).
Notes
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. If you have leftovers, place the chicken and toppings in an airtight container and store them in the refrigerator for up to 3 days. Reheat the chicken and warm the tortillas before serving again.