Description
This Easy Weeknight Chicken Tacos recipe offers a flavorful, quick, and satisfying meal perfect for busy evenings. Tender, spiced shredded chicken thighs are roasted and combined with a vibrant, fresh tomato-onion-cilantro salsa, creamy lime yogurt crema, and topped with queso fresco and avocado for a delightful Mexican-inspired dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chile powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
Salsa
- 1 cup grape tomatoes, quartered
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
Crema
- 3 tablespoons Greek yogurt
- 3/4 cup half and half
- 1 tablespoon adobo sauce (from a can of chipotles in adobo)
- Juice of half a lime
- Zest of half a lime
- 1/8 teaspoon salt
To Serve
- 8 to 12 (4-inch) tortillas, flour or corn, your preference
- 4 ounces queso fresco cheese, crumbled
- 1 avocado, sliced
- Extra limes for garnish
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375 degrees F. This ensures the oven is ready for roasting the chicken, allowing it to cook evenly and develop a tender texture.
- Sear Chicken and Roast: Heat a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add olive oil to the skillet and once hot, brown the chicken on both sides, about 2 minutes per side. Cover the skillet and transfer it to the oven. Roast for 20 minutes until cooked through. Meanwhile, combine the cumin, smoked paprika, chile powder, garlic powder, and onion powder in a bowl and set aside.
- Prepare Fresh Salsa: While the chicken cooks, mix diced red onion, quartered grape tomatoes, chopped cilantro, and lime juice in a bowl. Season with a little salt and pepper to enhance the freshness and flavor of this quick salsa. Set aside to let flavors meld.
- Make the Crema: In another bowl, whisk together Greek yogurt, half and half, adobo sauce, lime juice and zest, and salt until fully combined. This creamy, tangy sauce will add a luscious finish to the tacos. Set aside.
- Shred and Season Chicken: When the chicken is done, transfer it to the bowl of an electric mixer or use a hand mixer. Leave the pan juices in the skillet – these will keep the chicken moist. Use the mixer on low speed for a few seconds to shred the chicken. Add the prepared spice mix and continue to mix on low for 1-2 minutes to thoroughly incorporate the spices. Transfer the shredded chicken back to the skillet with the reserved juices and toss to coat well.
- Assemble the Tacos: Warm the tortillas if desired. Fill each tortilla with spiced shredded chicken, then top with fresh salsa, crumbled queso fresco, and a drizzle of the lime crema. Add sliced avocado on top or on the side and finish with a fresh squeeze of lime for a bright, refreshing touch. Serve immediately.
Notes
- Use bone-in chicken thighs for extra flavor, but adjust cooking time accordingly.
- Choose corn tortillas for gluten-free option.
- If you don’t have an electric mixer, shred the chicken manually with two forks.
- Adjust the amount of chipotle chili powder for preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg
Keywords: easy chicken tacos, weeknight dinner, shredded chicken tacos, Mexican tacos, quick chicken recipe, chicken thigh tacos
