Chicken Tacos

I feel like I should be sharing a recipe that’s appropriate for the Thanksgiving Day holiday, but I’m going to be a rebel and share a taco recipe instead.

Have you ever made a chicken taco?  Usually I think of beef in tacos, but I did recently make cauliflower tacos so I guess I have more options than I realized.  These chicken tacos are so delicious and I’ve been missing out.

I’m picky with my chicken so you know this is the real deal delicious stuff. Guys, this chicken is awesome. Something I definitely never thought I’d say. The spices are the quintessential flavors for Mexican food and they make the chicken so tasty. You pan fry the chicken thighs so they get a nice crunchy exterior, but still remain juicy inside.

I think a sweet pineapple salsa is a nice compliment to the spices on the chicken. If you aren’t into pineapple any salsa you like will do. I also added cheese, sour cream, and avocado because those are my favorite toppings for tacos. Just like the salsa, use whatever toppings you like. Unlike a pie recipe (mmm pies), there is not an exact science to building a tasty taco.

Chicken Tacos Recipe
(Makes 4 servings)


  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • juice from 1 lime
  • 4 tortillas (I used flour tortillas.)
  • your favorite taco toppings: I topped the chicken with Newman’s Own pineapple salsa, sour cream, chopped cheddar cheese, and chopped avocado.


  1. In a large zip lock bag, add the chicken, olive oil, chili powder, salt, onion powder, garlic powder, cumin, paprika, pepper, and lime juice, and mix everything together until the chicken is well coated with the seasoning.
  2. Chill the chicken in the refrigerator for 30 minutes.
  3. Heat a large nonstick skillet to medium/high heat. (I added about 1 teaspoon of olive oil for good measure but if your skillet is truly nonstick then you should not need this.)
  4. Place the marinated chicken in the hot skillet and cook it until it’s fully cooked, for about 5 minutes on each side. (Throw away the zip lock bag and do not use it again for anything else.)
  5. Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes.
  6. Chop up the chicken.
  7. To prepare the tacos:
    1. Place a tortilla on a plate.
    2. Add the chopped chicken and top with your favorite taco toppings.

Adapted from: Isabel Eats

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