Description
This Taqueria-Style Chicken Taco recipe offers a flavorful and authentic way to enjoy juicy, well-seasoned chicken thighs with traditional Mexican garnishes. Whether you prefer to cook the chicken quickly on the stove for a nice sear or use a slow cooker for tender shreddable meat, these tacos are vibrant with fresh pico de gallo, creamy Mexican crema, tangy queso fresco, and a variety of salsas, creating a perfectly balanced and satisfying meal in just about 25 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/4 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
For the Tacos
- 12 corn tortillas (plus more if desired)
- 1 batch Pico de Gallo
- 1 bunch cilantro, chopped (if not using Pico de Gallo)
- 1 small white onion, chopped (if not using Pico de Gallo)
- Mexican Crema (or sour cream)
- 1 cup Queso Fresco, crumbled (or cotija cheese)
- 2 limes, cut into wedges
- Jalapeno, sliced
- Radishes, sliced thin
- Restaurant style salsa
- Avocado tomatillo salsa
Instructions
- Marinate the Chicken: Place the chicken thighs on a plate or in a casserole dish. Sprinkle the homemade taco seasoning evenly over the chicken and rub it in thoroughly with your hands. Let the chicken marinate for at least 15 minutes, or up to 24 hours in the refrigerator for deeper flavor.
- Heat the Pan: Preheat a 12-inch sauté pan over medium-high heat for about 3 minutes until very hot. Add 1 tablespoon of olive oil and swirl to coat the pan; the oil should shimmer immediately.
- Sear the Chicken: Place the seasoned chicken thighs carefully into the hot pan without crowding. Once placed, do not move them to allow a proper sear. Lower the heat to medium and cook for 3-4 minutes. The chicken is ready to flip when it releases easily from the pan.
- Flip and Brown: Using tongs, flip each piece of chicken and immediately add 1 tablespoon of butter to the pan. Swirl the pan as the butter melts to help brown the chicken and boost flavor. Cook for an additional 2 minutes until the chicken reaches an internal temperature of 160°F and is deeply golden.
- Rest and Slice: Remove the chicken from the pan and tent with foil to keep warm. Cut the chicken against the grain and shred it into bite-sized pieces. Transfer to a serving bowl and squeeze lime juice over the top. Optionally add any pan juices for extra flavor.
- Char the Tortillas: Working over a gas burner set to medium-high heat, hold a corn tortilla with metal tongs over the open flame. Char each side for 5-10 seconds until edges are blackened. Place charred tortillas in a sealed ziplock bag with a damp paper towel to steam and soften. For stovetops without open flames, warm tortillas in a pan and then steam in a covered container with a damp towel.
- Assemble the Tacos: Layer 1 or 2 steamed tortillas and top with a generous portion of shredded chicken and any collected drippings. Garnish with pico de gallo or chopped onion and cilantro, a dollop of Mexican crema, crumbled queso fresco, additional lime juice, sliced jalapenos, thinly sliced radishes, and your choice of restaurant style salsa or avocado tomatillo salsa.
- Alternative Slow Cooker Method: Place the chicken thighs into a crock pot. Sprinkle with taco seasoning and rub in evenly. Scatter 2 tablespoons of butter chopped into small pieces on top. Cook on LOW for 2 1/2 to 3 hours until chicken is tender and shreddable. Remove chicken, shred, then squeeze lime juice over and serve with the crock pot juices.
Notes
- You can use a store-bought taco seasoning packet in place of homemade taco seasoning. If using a packet for the slow cooker method, add 1 1/2 tablespoons cornmeal to help the seasoning stick.
- Chicken should be cooked to an internal temperature of 160°F for safety and optimal juiciness.
- Charred tortillas enhance flavor and texture, but if a gas stove isn’t available, warming and steaming tortillas in a pan and bag with damp towel is a good substitute.
- If you don’t have pico de gallo, fresh chopped cilantro and chopped white onion make a suitable garnish base.
- Adjust garnishes to your preference; even only salsa, onions, and cilantro make delicious tacos.
