The Best Easy Chicken Tacos Recipe
This recipe features tacos made with juicy chicken, marinated in spices, and cooked to perfection. Serve these tacos any day of the week for an easy dinner. Leftovers make a great lunch as well.
Servings: 4 servings
Calories: 310kcal
Ingredients
For the chicken:
- 1 pound chicken thighs or breast cubed
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon tajin
For tacos:
- 8 tortillas corn or flour
- 1 bunch cilantro chopped
- 3-4 green onions or regular onion chopped
- 4-5 radishes medium size, sliced
- Green salsa or your favorite
- 16 ounces refried beans 1 can
- Limes or lemons for serving
- Optional: Crumbled Queso fresco for topping the taco
Instructions
- Prepare the chicken: Cut the chicken meat into small cubes and place them in a bowl. Pour the oil over them and mix, so the chicken gets coated.
- Prepare the spices. Separately, use a small bowl to mix the spices together.
- Season the chicken with the spice mixture.
- Cook chicken. Heat a large skillet over medium-high heat. Place the chicken cubes in one layer and brown it on all sides. If there is too much chicken, cook it in batches. Remove from the heat and set aside.
- Prepare the toppings: Chop the green onions, cilantro and slice the radishes.
- Warm up the tortillas: Throw the tortillas in a cast iron skillet, warmed over medium-high heat. Warm them for 15 to 30 seconds on each side.
- Assemble the tacos: Place a warm tortilla on the plate. Spread a layer of warm refried beans on the tortilla, add chicken, salsa, and the toppings. Squeeze a few drops of lime on top and enjoy.
- Optional: Add crumbled Mexican cheese (or Queso Fresco).
Notes
Do you want to make the chicken in the Airfryer for faster cooking?
1. Chop the chicken meat, add spices and only two teaspoons of oil. Mix to coat the chicken with spices and oil.
2. Preheat the Airfryer to 400F(205C) and place the chicken pieces inside the basket.
3. Cook for a total of 8 minutes, flipping the chicken at the 4-minute mark. Use the chicken to make tacos.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 19g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1359mg | Potassium: 360mg | Fiber: 6g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg
