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!}”
Oh delicious, i love this sort of food, Great recipe.
Simon
You know how when you bite into something and start shaking your head and making those wierd little noises, that is these tacos. Man they are GOOD!
Thought the chicken in the stand mixer with the spice was bogus, but it worked like a charm.
Thank you, thank you, thank you.
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I love homemade tacos! These look very good!
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Made these last night – so, so good! And your idea for pulling the chicken using a mixer is brilliant. I use my stand mixer for everything else, but had never thought about this. It worked perfectly and took so much less time and effort than shredding with 2 forks. Thanks much!
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I have made this once or twice a week every week since i found the recipe, ive never tried the crema because my boyfriend hates most of the ingredients but these are still amazing without it, thanks for sharing!!
I make food for every person in our church who needs meals, and usually this is what I bring them. Everyone LOVES it! These tacos minister to everyone involved (and yay for the ??!).
How can you substitute chipotle chille powder, queso fresco cheese and adobo sauce? I live in the country who has limited or zero access to buy those things in grocery stores. Used to live in Houston back then and totally craving for tex mex food now! Thank you so much for sharing wonderful recipes. Am a huge fan!!
This chicken was delicious! I usually just grill and chop it but this way was so much more flavorful. Thank you!
Absolute hit! I didn’t change a single thing. No leftovers, though, so next time I may have to double it.
Made this tonight (step by step- no recipe changes) and the flavor was SO GOOD! I am way more of a taco guy then my husband, but he loved it as well. Definitely going down in the recipe book.
We’ve made these before and LOVE them. Would it work the same in a slow cooker? Any tips?
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Can chicken breast be used instead of thighs?
I’ve used both. Chicken thighs hold more flavor but yes it can be substituted.
Made these tonight ..everyone loved them
This was delicious!! I added a little salsa to the chicken when it went back in the pan to add a little more juice and even my 5 year old picky eater son gobbled it up. Ready in half an hour and the leftovers will be great for lunch or a nacho snack. Thanks!
This is by far and away the best recipe of anything I have ever made! The idea to use a mixer for the chicken is genius. This is by far and away a food truck type of taco. Thank you for this masterpiece!!!
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Thanks for this! I just needed an easy way to turn chicken thighs into taco filling and your recipe was just what I needed. You helped me get dinner on the table for my kiddos. :)
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YUM! Best online recipe I’ve found. Definitely adding this to my normal rotation of dinners! SO easy and SO good. I didn’t have cheese so I just skipped that + made it healthier!! 10/10 recommend
I just made this tonight and it was AMAZING!!!!!!
I’ll admit, I’m usually a recipe skimmer and live by “a little of this, a little of that..” and not only is this recipe perfect for that kind of cooking, it’s absolutely perfect as written. They quick and fresh, easy and delicious. I’m making them tonight (after having them three weeks in a row). I highly recommend these awesome little tacos and thanks so much for a great recipe. Cheers and Happy Taco Tuesday to all!
THIS RECIPE! I made this for my fiancé then put him on corn tortilla duty and we didn’t even make it to the table, gobbling these up at the counter while the next one cooked. Amazing, we high fived, we dipped chicken into the sauce, we burnt a tortilla and used it to eat more salsa, of course had tacos. Thanks for breaking up our boring taco routine with something fresh easy and amazing.
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These tacos sound amazing and I just think you are fantastic. The way you blog just reminds me a little of…me. I’ve been following this blog for a while now but have lived in China the past two years so I have to stick to recipes with super easy ingredients. This one may or may not work at the moment but I look forward to trying when I get back home to the states this summer.
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If you used the crock pot would you still sear the thighs first? How long would you cook it for? Thanks!
Can taco seasoning from the store be used?
And if this were to be for lunch prepping, how long would this be good for?
Made these tacos last night and all I can say is WOW! They are so good and have so much flavor, my boyfriend and I gobbled them up and he was raving about them this morning. This recipe is definitely a keeper!
First off, love youre writing style! You hd me cracking up! Secondly… omg these r so good! Just made them, plus or minus a few things… did groceries with my 5 month old and 3 yr old, so ya… forgot a few things lol but still yummy!!! Ty!
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I used your seasoning recipe the other night for guests coming over and they raved at how good these chicken tacos were! I had already made my own homemade guacamole, so next time I will try the entire recipe! And the tip for shredding chicken–wrist saver!! Thanks!
Hi! I’m not sure if I have any oven safe cooking pans…do you have any suggestions? I really want to make these. they look incredible.
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Omg!!! This is the best thing that ever happened to my sister and I… we made them and everyone was amazed 😋😋😋😋 thank thank you… it’s a great.. I feel you haven’t try it out..
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Can I shred the chicken in a food processor? I don’t have a stand mixer, and my hand mixer is a little crazy.
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Thank you for this quick and easy meal. Brilliant idea to use the mixer for shredding the chicken, it worked perfectly.