There’s something about the sizzle of seasoned chicken hitting a hot skillet that instantly turns a rushed evening into a comforting pause. I remember one evening, the clock nudging 7 PM, the day dragging on, and that familiar hunger creeping in. As the chicken cooked, the aroma of smoky paprika and cumin filled the kitchen, teasing my senses and promising a simple reward. The tortillas warmed gently beside the stove, ready to cradle the juicy strips of chicken. I piled on fresh lettuce, ripe tomato, shredded cheese, and a sprinkle of cilantro—the textures and colors inviting me to slow down and savor. That first bite, tangy with a squeeze of lime and creamy from the sour cream, was exactly the kind of moment that made me grateful for quick, satisfying meals.
- Ready in just 30 minutes, perfect for busy evenings.
- Bright, fresh toppings add a satisfying crunch and flavor contrast.
- Seasoned grilled chicken offers a smoky, savory base that’s easy to customize.
- Warm corn tortillas bring authentic texture and hold everything together beautifully.
- Great for casual dinners or sharing with friends and family.
If you’re worried about juggling dinner with a busy schedule, these tacos ease that stress—they’re straightforward, forgiving, and rewarding every time. Even if you’re new to cooking, you’ll find this recipe approachable and fun to make.
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Chicken Tacos
- Total Time: 30 minutes
- Yield: 4 1x
Description
Delicious and easy-to-make chicken tacos with seasoned grilled chicken, fresh toppings, and warm tortillas. Perfect for a quick weeknight dinner or casual gathering.
Ingredients
1 pound boneless, skinless chicken breasts, cut into thin strips
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup sour cream
1 lime, cut into wedges
Instructions
In a medium bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the chicken strips to the bowl and toss with the spice mixture until evenly coated.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken strips to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
While the chicken cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
To assemble the tacos, place a few strips of cooked chicken on each tortilla.
Top with shredded lettuce, diced tomato, shredded cheddar cheese, and chopped cilantro.
Add a dollop of sour cream on top of each taco.
Serve with lime wedges on the side for squeezing over the tacos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Thighs add a bit more juiciness and flavor, just adjust cooking time to ensure they’re fully cooked.
How can I make this recipe gluten-free?
Stick with corn tortillas as suggested—they’re naturally gluten-free and perfect for these tacos.
What’s a good substitute for sour cream?
Greek yogurt works great if you want a tangy, creamy topping with fewer calories.
Can I prepare the chicken in advance?
Yes, cook and store it in the fridge for up to 3 days, then reheat gently when ready to serve.
Ready to turn a simple dinner into a flavor-packed moment? Scroll down, save this recipe, and get cooking—your busy weeknights just found their new favorite meal.