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!}”
I LOVE TACOS. I would literally eat them everySINGLEday if I could. My boo likes Chinese food the way I love Mexican. It can be frustrating. lol But these look SO good. I want them. Tonight. For dinner. And then tomorrow.
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I made these tacos this weekend- they were amazing! I didn’t have chicken thighs, so I used chicken breasts and added a little broth at the end. The seasonings are perfect and it was so easy! My husband was raving about the crema flavor too- although it was a bit thin. Next time I would start with the yogurt and slowly mix in the half and half to have a thicker consistency. Love this recipe!
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If I’m not eating this by noon SOMEONE WILL PAY.
Holy cow these were delicious. I was really doubtful about not cooking the spices. But they are perfect. I used sriracha instead of the adobo and just enough half and half to thin out the yogurt. Shredding the chicken in the kitchenaid is brilliant!
I was just trying to figure out how to use the boneless skinless thighs in my freezer- PERFECT!
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These were just AMAZING. I made them exactly like the recipe. Crema was perfect. I don’t do the crock pot due to reasons others mentioned, but 20 min. In oven isno time at all. Using the mixer to shred is genius. Learned this from your chicken stack recipe. Love love love your recipes.
These are the best! I made them two times this week. Thanks for sharing your delicious recipes!
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Oh. My. Lanta. These were AMAZINGGGG. Seriously the best. So quick and easy! We had plenty of chicken left after dinner and I’m excited to try it on Lauren’s Latest Southwest Chicken Chopped Salad (an all-time fave) and nachos per your suggestion.
Thanks for the recipe! Love your recipes and content. You never cease to brighten my day! :)
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Can u use chicken breasts instead?
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I found this recipe on pinterest and made it tonight. It got rave reviews! The only difference I made is I used cabbage in place of lettuce. It paired perfectly with the crema! Thanks for the awesome recipes!
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This was SO YUMMY. my go to taco recipe now!
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Are they hard shell tacos?
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I stumbled across your recipe this weekend and made them for Sunday night dinner for my boyfriend and myself. I was excited for a new twist on a classic recipe and making the seasoning myself. My boyfriend loved them and raved it was my best meal yet – LOL. I can see why you ate them 16 times in the last few weeks – these are definitely going to be a staple of mine! SO tasty and they don’t make you feel guilty for eating them, they have a light feeling which is a win win!!
FYI: The taco emoji isn’t used for tacos. It’s used to represent female genitalia, like the eggplant is used to represent male genitalia.
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Hi wanted to make this tonight but I do not have a mixer of any kind I can still pull it with a fork or something like that right?
This was very good, and fresh tasting. It was easy because I used Costco rotisserie chicken. I would defenatly make this again.
My mouth is literally watering from looking at your pictures! Making these tonight!
Thank you for the recipe and the lovely pics!
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We are going out of town this weekend and I need a good “street taco” fix before we left. I found your blog on Pinterest and usually I don’t read the mumbo-jumbo, I just go to the recipes. I felt compelled to read yours today, and I am so glad I did. You hit every part of my childhood with your 90s tacos and nachos and overused words (I use obsessed too much too)! I love the way you write, I will definitely be following your blog! Thanks for a great read and a great recipe!
Thanks for the recipe. I whipped it up last night with these changes and it was delicious:
I used a 1 lb bag of precooked chicken breasts from Trader Joe’s. I cut up the breasts and put them in my cuisinart with steel blade and pulsed with the spices until shredded. When I transferred the chicken to the pan I added some chicken stock to moisten and re-heat.
Was a delicious recipe and quick to prepare. Thanks so much!
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Maybe instead of reciting a fucking encyclopedia you can explain on how to just make the goddamn tacos? Also since when a damn book’s worth of writing an “easy” recipe…BITCH…YOU WANNA PUBLISH A BOOK WITH ALL YOUR INANE RAMBLINGS THAN DO IT…I just want a recipe. Slutasaurusrex!
Who pissed in your damn cornflakes? Don’t read it then!! Simple!!
Made some alterations cuz some things weren’t available. Turned out great!!
Can’t WAIT to try these tonight! They look amazing!!
I recently got a Dutch oven and I was wondering if you knew if the oven time would still be just 20 minutes? I’m new to dutch oven cooking and I don’t know if the time is the same.
Can I make the crema and salsa ahead of time?
yes! just keep it sealed in the fridge.
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Thanks you so much for the recipe
I just non made it for lunch and it Was delicious, my famille asked for more for dinner
I followed the recipe except for the onions powder didn’t find and the cheese
And I made the adobo sauce my self
Because I didn’t find in the local shops
Thank you again
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This recipe worked really well. My kids want me to make it again. I forgot to cover the thighs when I put them on the oven so they didn’t have as much juice so I added chicken broth and that worked just fine. Might do it that way next time because I kinda liked them on the dry side. I ate them as paleo nachos with sweet potato chips.
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These look soooo good, thanks for posting – can’t wait to try them this weekend!! I just have a question about the ‘chile’ powder. Can I use ‘chili’ powder instead? Can’t seem to find ‘chile’ powder anywhere …
This is one of my favorite meals to bring to new moms! Also, hurray for the taco emoji at last!!