Best Easy Chicken Tacos Recipe
Let’s Talk Chicken Tacos (And Why I Love Making These!)
You know those chaotic weeknights when you stare into the fridge, thinking, “Please, let dinner just make itself tonight”? Well, that’s usually when I bust out this chicken tacos recipe. Actually, it all started with a road trip to San Antonio—my friend Amy spilled homemade salsa all over the dashboard, and we still talk about those tacos more than the Alamo. I guess that’s what happens when food is just good, you know?
Why I Keep Coming Back to This Recipe
I make this when my patience for complicated meals is running on fumes (like, Mondays). My family goes a bit wild for this because every person can pile on their favorites—my youngest, for some reason, always adds extra cheese and croutons (don’t ask; it just works for him). And honestly, I used to dread shredding chicken but, after I started using rotisserie chicken sometimes, it’s a breeze. Plus, less mess—hallelujah!
What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- 2-3 cups cooked shredded chicken (I sometimes grab rotisserie when I’m just done with cooking, but leftover roast chicken works fine. Or poach a couple chicken breasts—don’t overthink it.)
- 1 tablespoon olive oil (or vegetable oil, which is what I usually have)
- 1 small onion, finely chopped (red, white, yellow—really, whatever’s languishing in your crisper drawer)
- 2 cloves garlic, minced (honestly, I use the pre-minced stuff half the time)
- 1 teaspoon chili powder (sometimes I use taco seasoning if I’m out)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika (regular paprika if you must, but the smoky stuff is worth it)
- Salt and pepper, to taste
- 8–10 small tortillas (corn or flour—my grandmother always insisted on corn, but I’ll eat both, no shame)
- Toppings: diced tomatoes, shredded lettuce, grated cheese, sour cream, salsa, avocado, hot sauce—you get the idea
How I Actually Cook It (With a Few Detours)
- Heat the oil in a big pan over medium heat. Chuck in the onion and let it go for a few minutes until it gets all soft and a bit see-through. If it sticks, just splash a little water in (learned that one the hard way).
- Add the garlic. Give it maybe 30 seconds; don’t let it burn, or it goes bitter. This is where I usually sneak a taste and maybe toss in a pinch more salt.
- Stir in chili powder, cumin, paprika—let the spices wake up for a minute or two. Smells amazing, doesn’t it?
- Toss in the chicken. If it looks a bit dry, splash in a couple tablespoons of water or chicken broth. Just enough so it stays juicy.
- Let the whole thing heat through—stir it around for maybe 5-7 minutes until it’s all steamy and happy. Taste, season as you like. Don’t worry if it looks a bit weird at this stage—it always does for me, but it comes together.
- Warm your tortillas. I usually just throw them straight onto the burner for a few seconds on each side. But the microwave works too if you cover them with a damp paper towel. Or wrap in foil and stick in the oven if you’re fancy.
- Now, build your tacos. Chicken first, then a mountain of toppings. (Actually, you can do it however you like—sometimes I go cheese first, then chicken, and it melts a little. Bliss!)
Notes from My Kitchen Experiments
- Honestly, I used to overcook the chicken until it was dry as a bone; now I just warm it quickly and it stays juicy.
- If you like things spicy, toss in a diced jalapeño with the onion—my family won’t touch it, though.
- Once, in a pinch, I used leftover rotisserie turkey instead of chicken. I’m not sure I’d recommend it, but it wasn’t terrible.
Variations I’ve Tried (And a Few Flops)
- Chipotle Chicken: Swirl in a spoonful of chipotle in adobo for smoky heat. SO good.
- Veggie Boost: I’ve added diced zucchini and corn once; it’s a sneaky way to get more veggies in (kids didn’t notice, bonus!).
- BBQ Chicken Tacos: Mixed in a bit of BBQ sauce with the chicken for a different vibe. Actually, I think it was better the next day.
- What Didn’t Work: Tried ground chicken once instead of shredded—turned out a bit too crumbly, kinda odd texture. But hey, live and learn.
What You Need (And What You Can Improvise)
- Large skillet or frying pan (but I’ve used a saucepan in a pinch—just had to stir more)
- Sharp knife and cutting board (though I once used kitchen scissors to chop chicken right in the pan!)
- Measuring spoons (I just eyeball the spices half the time, no lie)
How to Store (But It Rarely Lasts Long)
If you do have leftovers (rare in my house, honestly), just pop the filling in an airtight container. Fridge—good for about 3 days, though I think the flavors get even better by day two. The tortillas, well, they go a bit chewy; I just zap them for a few seconds in the microwave.
How I Love to Serve These
We usually do a build-your-own taco night. I dump all the toppings in mismatched bowls (presentation is overrrated, right?), and everyone gets to make their own masterpiece. Oh, sometimes we make a quick pico de gallo like this one. And if it happens to be Friday, there’s probably a cold beer involved—nothing fancy, just whatever’s on hand.
Lessons I’ve Learned (A.K.A. Don’t Do What I Did)
- Once, I tried to save time by heating the chicken on super high heat. Bad idea—ended up dry and sad. Give it a minute, lower temps are your friend.
- Letting the tortillas char a little on the burner is totally worth the risk of setting off the smoke alarm—just don’t walk away (ask me how I know).
- Don’t overload the taco or it falls apart, but honestly, who’s keeping score? Just grab a second tortilla if you must. Or eat over the sink. Problem solved.
Real-Life FAQ (Because People Really Do Ask These Things)
- Can I use uncooked chicken? You can! Just cook it through (poach, grill, whatever you like) before shredding. Or save yourself the hassle and buy a rotisserie chicken—no shame.
- Can I freeze the filling? Yup, though I always forget it’s there and find it months later. Just reheat in a pan, maybe add a splash of broth.
- What if I don’t have tortillas? Use lettuce leaves, or even pile the filling over rice and call it a taco bowl. I’ve done that more than once, especially when the tortilla bag turns up empty. Oops.
- How do you keep tortillas warm for a crowd? Wrap them in a clean kitchen towel and stick them in a low oven—saw this trick on Serious Eats and it works a treat.
- What toppings do you recommend? Whatever makes you happy! I love avocado, my partner swears by pickled onions (easy recipe here). Cheese, salsa, even crushed tortilla chips if you’re feeling wild.
Quick unrelated note: If you ever find yourself with leftover chicken, try throwing it in a quesadilla or even on top of a salad. Just don’t do what I did and accidentally use the sweet chili sauce instead of salsa. That’s a story for another day.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup shredded cheddar cheese
- Fresh cilantro and lime wedges, for serving
Instructions
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1In a large skillet, heat olive oil over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, smoked paprika, and salt. Stir to combine and cook for 3-4 minutes until heated through and fragrant.
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2Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
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3Divide the seasoned chicken evenly among the tortillas.
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4Top each taco with shredded lettuce, diced tomatoes, chopped red onion, and shredded cheddar cheese.
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5Garnish with fresh cilantro and serve with lime wedges. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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