Description
These Taqueria-Style Chicken Tacos feature juicy, marinated grilled chicken thighs seasoned with a blend of cumin, chili powder, smoked paprika, and fresh lime juice. Served on warm tortillas and topped with fresh cilantro, onion, avocado, and salsa, these tacos deliver authentic Mexican street food flavor that’s perfect for a quick weeknight dinner or weekend gathering.
Ingredients
Scale
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground oregano
- ½ tsp salt
- ½ tsp black pepper
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup chopped cilantro
- 1 medium onion, finely chopped
- 1 medium avocado, sliced
- 1 cup salsa (your favorite variety)
- 1 lime, cut into wedges
Optional Garnishes:
- Radishes, sliced
- Pickled jalapeños
- Crumbled queso fresco
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until well combined. Add the boneless, skinless chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes up to 4 hours to allow flavors to meld.
- Preheat grill or skillet: Heat a grill or skillet over medium-high heat, preparing it for cooking the chicken. This temperature will achieve a nice sear and fully cook the chicken without drying it out.
- Cook the chicken: Place the marinated chicken thighs on the grill or skillet. Grill each side for approximately 6-8 minutes until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked and safe to eat. The exterior should be nicely charred and flavorful.
- Rest and slice the chicken: Remove the cooked chicken from heat and let it rest for about 5 minutes. This resting period helps retain the juices. Afterward, slice the chicken into thin strips for easy taco assembly.
- Warm the tortillas: Heat the tortillas on the grill or in a dry skillet for about 30 seconds per side until they are soft and pliable, making them perfect for folding without cracking.
- Assemble the tacos: Layer a few slices of grilled chicken onto each warmed tortilla. Top with freshly chopped cilantro, finely chopped onion, avocado slices, and your preferred salsa for a balance of freshness, creaminess, and zest.
- Add garnishes and serve: Enhance the tacos with optional garnishes like sliced radishes, pickled jalapeños, and crumbled queso fresco for added texture and flavor. Serve with lime wedges on the side to squeeze over the tacos just before eating.
- Enjoy: Dig into these vibrant, flavorful taqueria-style chicken tacos and savor the authentic Mexican-inspired experience.
Notes
- Marinating the chicken for longer than 30 minutes (up to 4 hours) enhances flavor and tenderness.
- Using chicken thighs instead of breasts keeps the meat juicy and flavorful.
- Warm tortillas are key to prevent breakage when folding tacos.
- Customize toppings based on your preference, such as adding sour cream or different salsas.
- Grilling adds a smoky flavor, but a skillet works perfectly if a grill is unavailable.
