Easy Weeknight Chicken Tacos. {Video!}
Are you mourning the continued nonexistence of the taco emoji?
I am.
I mean, what the heck? How do the emoji people think that we don’t need a taco emoji? The taco emoji HAS to be the most requested emoji. Right? Ugh. Whatever.
Real or cartooned tacos, let’s talk about these ones. GUYS.
I cannot even count the number of times we have eaten these exact tacos in the last few weeks.
Actually wait. Yes I can.
At least 16. Yep – SIXTEEN. I say that because Max is almost 18 weeks now and we have had these tacos at least once a week since right around Christmas, soon after he was born.
We are slightly obsessed.
Also, I realize I should stop saying that word “obsessed.” It’s so over. We’re all over it. I think someone told me to stop saying it in HIGH SCHOOL.
Clearly I’m not over that.
Anyhoo. Let me tell you things.
This is what we love about these, in no particular order (ooh we fancy today):
…The chicken thighs. I highly, highly, highly suggest you try this with the boneless, skinless chicken thighs. I know I’ve been ranting and raving about them forever now, but they make such a huge difference here. This chicken is done in 30 minutes: you sear it, release some of the fat and juices, then roast it and shred it with spices. Toss is back with the juice and OMG – super moist and wonderful.
…They taste fantastically old school but also kind of new school (which is really old, anyway) authentic, too. And when I say that, I mean they have that comfort food feel – think ground beef tacos made with an old el paso seasoning packet (which is basically cumin, cumin, cayenne and – you guessed it – cumin) and mixed with yellow cheddar and iceberg lettuce. You know? Please tell me you had this growing up. My mom still makes it once a week these days.
These tacos have a bit of that flavor, what with our own seasoning spices and all – but also have a little trendy taco truck taste too. The quick pico de gallo, crumbled queso freso and crema contribute to that.
…They are ridiculously customizable. Duh.
…They don’t come out of the crock pot. Don’t get me wrong, I’m no stranger to the slow cooker. But sometimes I forget, I don’t prep my stuff in time to make a crockpot meal, and occasionally I just find that recipes in a slow cooker taste… like… a slow cooker. Do you get me? This method keeps the chicken flavorful and moist but almost a little crispy – sort of like carnitas. Now with that being said, if you want to do the crockpot? Do the crockpot. Toss in the chicken, all the spices and maybe ¼ cup of chicken stock. Boom. You’re done.
Other mini details? Use YOUR favorite tortillas. I go back and forth. Sometimes I love corn. I usually prefer flour. Eddie always wants flour. Warm them up, toast them, toss them in the oven for a few minutes right before the chicken is finished or even hold them over the gas burners on your stovetop with kitchen tongs. Who does that?
I’ve been doing a weird thing with my avocado and just eating it on the side. Or putting half on my tacos and keep half on the side. LOVE it.
So does this make sense? Do you get the whole these-sort-of-seem-new-and-tasty-but-also-old-and-tasty thing? I find it to be the perfect balance in my tex-mex loving mind. Especially during this very new and wacky season of my life where I’ve been craving all things nostalgic but still want things to taste somewhat fresh and not like a casserole from 1987.
Oh! Also!
The most important thing ever.
LEFTOVERS.
I can be a leftover snob. These? They are the perfect leftovers. You can make a quick salad, you can make a quesadilla, you can make a tostado or heck – just another taco night. But most importantly, you can make quick, kick ass OVEN NACHOS. Throw the chicken on top with lots of cheese and whatever you have in the fridge.
Ooooh I’m dying. I need a nacho immediately. Microwave 90s nachos? Maybe. Don’t judge. Just…
Give me a nacho.
Easy Weeknight Chicken Tacos
Easy Weeknight Chicken Tacos
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chile powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1 cup grape tomatoes, quartered
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 8 to 12 (4-inch) tortillas, flour or corn – your preference!
- 4 ounces queso fresco cheese, crumbled
- 1 avocado, sliced
- extra limes for garnish
quick chipotle lime crema
- 3 tablespoons greek yogurt
- 3/4 cup half and half
- 1 tablespoon adobo sauce, from a can of chipotles in adobo
- juice of half a lime
- zest of half a lime
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large oven-safe skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes. In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.
- While the chicken is cooking, combine the diced onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.
- In another bowl, whisk together the yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.
- As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with. If you used the chicken thighs, there will be juices in the pan – leave them in the pan and do not discard them because we will use them! Turn the mixer on to low speed for a few seconds to break up the chicken. Add in the spices that you mixer before and mix the chicken on low speed for a full minute or two to completely shred it and mixx with the spices. Transfer the spiced chicken back to the pan with the juices and toss it well, incorporating the juice. This is how the chicken will stay moist (no – we can’t use another word)!
- To assemble the tacos, place the chicken in a tortilla and top with the quick salsa, the crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime.
Did you make this recipe?
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I appreciate you so much!
(I totally ate the nachos.)
314 Comments on “Easy Weeknight Chicken Tacos. {Video!}”
Mmm … is it too early to be craving tacos, hah. such a joke, as if there’s such a thing as craving tacos too early.
I LOVE LOVE LOVE the spice combo – delish!
90s Nachos guuurl…. shredded cheese on top of tortilla chips and then nuked! Gah, the memories :-)
P.S. These tacos look magnificent btw..
i have a very very deep dark meat phobia. I need to get over it and give these a try.
18 week already!!!
Taco Tuesday is a regular in our house, love love love it!
The taco emoji is long long over due (and can we get an avocado emoji while we’re at it please??)
I’m never organized enough for the slow cooker, so I love having an option without!
The world would be a better place with a taco emoji :)
Yes to a taco emoji! I’m all about tacos all the time. I think I could totally drink that chipotle lime crema for breakfast. Seriously.
I agree, we need a taco emoji! I am a huge fan of tacos and could totally devour these!
Chicken thighs are the way to go! So much juicier than breasts. These sound so flavorful. Can’t wait to try them!
I agree – croc pot meals TOTALLY taste like croc pot no matter what is cooking. How the heck do we get rid of that?!?!
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I was just crying over the missing taco emoji on Saturday.
Seriously had the same thought about the taco emoji after updating my phone this morning! Oh well – real tacos are better than emoji tacos anyway. These look delicious!
The only times my crockpot meals haven’t really tasted like crockpot is when I’m using them for my Indian cooking.
I love using chicken thighs instead of chicken breasts; they don’t tend to dry out as quickly. Have to make these tacos! Delicious!
I ADORE these tacos, Jessica (cuz ‘love’ is not a strong enough word, hahah)
They’re perfection.
Awesome recipe and the photos are stunning! I’m salivating just thinking about it…. And the taco emoji is a MUST! It’s my most wanted… Along with the pie emoji.
I love tacos! Easy and healthy! I have a recipe that looks somewhat similar but I use a slow cooker. Thanks for sharing! :) Charlie
http://www.lemonbutterlove.com/2015/03/slow-cooker-chicken-tacos.html
These are gorgeous!
Jillian
Um, I’m totally the one who holds my flour tortillas over a gas burner with tongs! Except now we moved and have an electric stove (SAD FACE). So, how does the rest of the world heat their tortillas? Because I am so missing my flame!!! PS – These tacos look AHHH-MAZEE-ING.
I’m not an avocado fan at all, like I really don’t like it, but those slices look absolutely delicious!!
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Can we please discuss how there is also no champagne, bacon or cheese emojis?! I can’t. Apple, get your shit together.
But back to these tacos. Yes. PLEASE! OMG, you are the queen of weeknight dinners. Love it!
Just made these for dinner and they were delicious and super easy! That was my first experience shredding chicken in my mixer- what a great idea. Can’t wait to eat the leftovers in nacho form!
These look absolutely amazing!
xo, Liz
http://lipstickandconfetti.com
Wait…there was a taco emoji?
I made these for dinner! So delicious! Thank you for another wonderful recipe! You are awesome!
These are totally worth obsessing over and using the word obsessed obsessively. Hmm. What am I saying? All I know is the lack of taco emoji makes me want to use the crying face emoji like 1 million times…..
is there anything better than tacos? these look so delish! and your pictures are so pretty!
These look absolutely amazing! It’ll be a nice break from all the red meat we’ve been having lately too. Can’t wait to make them!
I think these are going to be my new summer go-to. Right along with your Chopped Chicken Taco Salad. I literally make it for my boyfriend every week.
Alyssa
glitterandgrey.wordpress.com
Gorgeous they are gorgeous, and at least everyone eats tacos so there is no complaining
Omg YES! Old school/new school tacos made with chicken thighs that sorta taste like carnitas? I am all over it. Make mine on a corn tortilla!
while looking by your dish it made me feel hungry :) yummy want to try it how sweet :) Thank you :) personal chef in austin
Hail the taco emoji! Sorta like these tacos…these are what taco perfection look like!
I am so drooling over these!
I completely agree that chicken thighs are totally necessary. I haven’t added them to my rotation until a year ago, and it has CHANGED MY LIFE! These tacos are fantabulous!
I regularly lament the missing taco emoji. A clear oversight (again!).
Wow, no wonder you have eaten these 16 or was it 18 times. I would too.
Very special tacos by far. You plated them beautifully for the photo
too. All those spices—-I can’t quit talking about them. Lol
I normally don’t talk about ME, but please take note of the slight name change from Wild Goose Tea. New web design too–whoopee and am adding new features along the way.
I must have done something wrong – 3/4 of half and half and 3 tablespoons yogurt creates a very watery liquid. Is something misprinted or am I missing it?
I felt the same way. Everything else was delicious, but I’d ended up re-doing the cream with on a couple of tablespoons of half-and-half.
Crema*
I meant to say “3/4 cups of half and half”
Made these tonight and they are ridiculously good! However, I thought the ratio on the crema was weird and too thin. I ended up using 3/4 cup yogurt and 3/4 cup half&half and a few tablespoons of the adobo sauce. It was the perfect consistency to drizzle on the tacos in our opinion.
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I was super skeptical about the mixer chicken shredding technique, but damn! That really works! I only had chicken breasts on hand so that’s what I used but they turned out awesome. My husband was into the salsa.
My husband loves corn tortillas and I really only like flour. We go back and forth but one of us is always a bit disappointed. These look amazing. We had ground beef tacos just the other night. Total old school, ice berg and shredded cheese and crispy corn shells.
These were pretty yummy, though I thought the 2 minutes of cooking the thighs on each side, plus 20 more minutes in the oven, over cooked the meat. Next time I will brown for maybe one minute on each side and bake for about 12 -15 min. I was using a cast iron skillet. Perhaps that had something to do with it?
I’ve been on a Mexican food kick lately, for sure going to try these!
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