Description
Juicy and flavorful taqueria-style chicken tacos made with seasoned chicken thighs, garnished with fresh toppings and served in warm corn tortillas.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup homemade taco seasoning (or a taco seasoning packet, SEE NOTES)
- 2 tablespoons olive oil (for the pan, divided)
- 2 tablespoons butter (divided)
- 3 tablespoons lime juice
- 12 corn tortillas (plus more if needed)
- 1 batch Pico de Gallo (or make your own with cilantro and onions)
- 1 bunch cilantro, chopped (if you don’t make Pico de Gallo)
- 1 small white onion, chopped (if you don’t make Pico de Gallo)
- Mexican Crema (or sour cream)
- 1 cup Queso Fresco, crumbled (or cotija)
- 2 limes, cut into wedges
- Jalapeño, sliced
- Radishes, sliced thin
- Restaurant-style salsa
- Avocado tomatillo salsa
Instructions
- Place the chicken thighs on a plate or in a casserole dish. Sprinkle taco seasoning over the chicken and rub it in with your hands. Let marinate for at least 15 minutes (or up to 24 hours in the fridge).
- Heat a 12-inch sauté pan over medium-high heat for at least 3 minutes. Add 1 tablespoon of olive oil and swirl to coat. Carefully place the chicken thighs in the pan. Arrange them without crowding and let them cook undisturbed for 3-4 minutes to achieve a good sear. Flip the chicken with tongs and add 1 tablespoon of butter to the pan. Cook for an additional 2 minutes or until the chicken is golden brown and reaches an internal temperature of 160°F. Remove the chicken and tent with foil to keep warm. Repeat with the second batch.
- Warm the tortillas in a dry pan or over an open flame for a charred effect. Shred the chicken and place it on the tortillas.
- Top the tacos with Pico de Gallo, cilantro, onion, a drizzle of Mexican Crema, and a sprinkle of crumbled Queso Fresco. Serve with lime wedges, jalapeños, radishes, and your choice of salsas!
Notes
- For best results, marinate the chicken overnight for a more intense flavor.
- If you don’t make Pico de Gallo, you can add fresh cilantro and onion as separate garnishes.
- The chicken can also be made in a crockpot for about 3 hours on low, but pan-searing provides the best flavor and texture.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg