Flavorful, juicy, and never dry — these shredded chicken tacos taste like they’re straight from your favorite taqueria. Ready in just 30 minutes on the stovetop or with a hands-off slow cooker option, they’re the perfect weeknight dinner with all the right toppings.
Prep Time: 5 minutes
Cook Time: 10 minutes
Garnish Prep: 10 minutes
Total Time: 25 minutes
Servings: About 4
Ingredients
For the Tacos
1½ pounds boneless skinless chicken thighs**
¼ cup homemade taco seasoning or 1 store-bought taco seasoning packet*
2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons lime juice
For Serving
12 corn tortillas, plus more as needed
1 batch Pico de Gallo
1 bunch cilantro, chopped (if not using Pico)
1 small white onion, chopped (if not using Pico)
Mexican crema or sour cream
1 cup queso fresco, crumbled (or cotija)
2 limes, cut into wedges
1 jalapeño, sliced
Radishes, thinly sliced
Restaurant-style salsa
Avocado tomatillo salsa
Instructions
30-Minute Chicken Tacos (Stovetop)
Place chicken thighs on a plate or dish and sprinkle with taco seasoning. Rub it in well with your hands. Marinate for at least 15 minutes (up to 24 hours in the fridge).
Heat a 12-inch skillet over medium-high heat for 3 minutes. Add 1 tablespoon olive oil and swirl to coat.
Add half the chicken to the pan without crowding. Lower heat to medium. Sear for 3–4 minutes without moving.
Flip the chicken, add 1 tablespoon butter, and cook for 2 more minutes or until golden and the internal temperature hits 160°F.
Remove to a cutting board and tent with foil. Repeat with remaining chicken, oil, and butter.
Slice and shred the cooked chicken. Squeeze lime juice over the top and add any pan juices.
Slow Cooker Chicken Tacos
Place chicken in a slow cooker. Rub with taco seasoning.*
Sprinkle small chunks of butter on top.
Cover and cook on LOW for 2½ to 3 hours.
Shred chicken, squeeze lime juice over the top, and serve with the juices.
To Serve
Char your tortillas: Use tongs to toast each tortilla over a gas flame for 5–10 seconds per side. Store in a sealed bag with a damp paper towel to steam. If using a pan, toast until warm and steam the same way.
Assemble tacos: Layer one or two tortillas. Add shredded chicken with pan juices or slow cooker drippings.
Top as desired: Pico de Gallo (or onion + cilantro), crema, queso fresco, lime juice, jalapeño, radishes, and your favorite salsas.
Notes
No homemade seasoning? Use a 1-ounce taco seasoning packet and mix in 1½ tablespoons yellow cornmeal. It enhances flavor and helps make a thickened sauce.
Boneless skinless chicken breasts can be used. Slice them to cook evenly. Trim if using bone-in or skin-on thighs.
For extra heat, leave jalapeño seeds in or add hot sauce when serving.
Nutrition (per serving)
Calories: 416 Carbs: 33g Protein: 29g Fat: 20g
Saturated Fat: 7g Fiber: 6g Sugar: 4g Calcium: 181mg Iron: 2mg
Taqueria-Style Chicken Taco Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes / Garnish Prep: 10 minutes
- Total Time: 25 minutes
- Yield: Servings: About 4
Description
Flavorful, juicy, and never dry — these shredded chicken tacos taste like they’re straight from your favorite taqueria. Ready in just 30 minutes on the stovetop or with a hands-off slow cooker option, they’re the perfect weeknight dinner with all the right toppings.
Ingredients
For the Tacos
1½ pounds boneless skinless chicken thighs**
¼ cup homemade taco seasoning or 1 store-bought taco seasoning packet*
2 tablespoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons lime juice
For Serving
12 corn tortillas, plus more as needed
1 batch Pico de Gallo
1 bunch cilantro, chopped (if not using Pico)
1 small white onion, chopped (if not using Pico)
Mexican crema or sour cream
1 cup queso fresco, crumbled (or cotija)
2 limes, cut into wedges
1 jalapeño, sliced
Radishes, thinly sliced
Restaurant-style salsa
Avocado tomatillo salsa
Instructions
30-Minute Chicken Tacos (Stovetop)
Place chicken thighs on a plate or dish and sprinkle with taco seasoning. Rub it in well with your hands. Marinate for at least 15 minutes (up to 24 hours in the fridge).
Heat a 12-inch skillet over medium-high heat for 3 minutes. Add 1 tablespoon olive oil and swirl to coat.
Add half the chicken to the pan without crowding. Lower heat to medium. Sear for 3–4 minutes without moving.
Flip the chicken, add 1 tablespoon butter, and cook for 2 more minutes or until golden and the internal temperature hits 160°F.
Remove to a cutting board and tent with foil. Repeat with remaining chicken, oil, and butter.
Slice and shred the cooked chicken. Squeeze lime juice over the top and add any pan juices.
Slow Cooker Chicken Tacos
Place chicken in a slow cooker. Rub with taco seasoning.*
Sprinkle small chunks of butter on top.
Cover and cook on LOW for 2½ to 3 hours.
Shred chicken, squeeze lime juice over the top, and serve with the juices.
Notes
No homemade seasoning? Use a 1-ounce taco seasoning packet and mix in 1½ tablespoons yellow cornmeal. It enhances flavor and helps make a thickened sauce.
Boneless skinless chicken breasts can be used. Slice them to cook evenly. Trim if using bone-in or skin-on thighs.
For extra heat, leave jalapeño seeds in or add hot sauce when serving