Looking for a quick and delicious meal? These Quick Chicken Tacos with sauce are the perfect choice! They’re packed with flavor and super easy to make, making them great for busy weeknights or casual get-togethers. With juicy chicken and a tangy sauce, your taste buds will thank you for this delightful dish.
Why Make This Recipe
This recipe is not only quick but also customizable. You can easily adjust the spice level to suit your taste! Plus, it requires common ingredients and simple cooking steps, making it ideal for both beginner cooks and busy families. When you serve these tacos, they are sure to impress your friends and family!
How to Make Quick Chicken Tacos
Ingredients
- 700 g / 1.2 lb chicken thighs (skinless boneless or breast)
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, separated (liquid stock)
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp EACH cumin powder, paprika
- 1/2 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/2 tsp black pepper
- Taco shells or tortillas (warmed per packet directions)
- Diced tomato, onion, avocado, coriander/cilantro leaves
- Shredded lettuce
- Shredded cheese
- Sour cream
Directions
- Start by placing the Taco Seasoning ingredients in a bowl. Add 2 tablespoons of the chicken broth and mix to create a loose paste.
- Add the chicken to the bowl and turn it to coat well with the seasoning.
- Heat oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side until it is lightly seared. Remove the chicken and place it in a shallow dish, keeping any marinade left in the bowl.
- Lower the heat to medium. In the same skillet, add the remaining chicken broth, tomato paste, sugar, and the leftover marinade. Mix it well and bring to a simmer.
- Shred the chicken with forks or chop it (it’s okay if it’s slightly raw inside). Return the chicken to the sauce, toss it around, and let it simmer for 2 to 3 minutes until the sauce thickens to a syrupy consistency. If it reduces too fast, add a bit of water. Adjust salt to taste.
- Transfer the chicken and sauce into a serving bowl.
How to Serve Quick Chicken Tacos
To serve, fill your warmed taco shells or tortillas with the delicious chicken mixture. Top each taco with diced tomatoes, onions, avocados, and shredded lettuce. Finish off with a sprinkle of shredded cheese and a dollop of sour cream. Enjoy your tasty tacos!
How to Store Quick Chicken Tacos
If you have any leftovers, you can store the chicken and sauce in an airtight container in the fridge. They will stay fresh for up to 3 days. When ready to eat, simply reheat the chicken mixture and prepare fresh taco shells.
Tips to Make Quick Chicken Tacos
- For extra flavor, marinate the chicken for a few hours or overnight.
- You can add more vegetables like bell peppers or corn for added crunch.
- If you prefer a vegetarian option, try using beans or tofu instead of chicken.
Variation
Feel free to swap out the chicken for beef, shrimp or even grilled vegetables for a different twist on these tacos. You can also experiment with different toppings based on your preferences!
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use skinless boneless chicken breasts. They will also work well in this recipe.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce in advance. Just store them separately and assemble the tacos right before serving.
3. How can I make these tacos spicier?
To spice things up, increase the amount of cayenne pepper or add some chopped jalapeños or hot sauce when serving.
Enjoy making and sharing these Quick Chicken Tacos with Sauce! They are sure to become a favorite in your household.
Quick Chicken Tacos
Ingredients
For the Chicken
- 700 g chicken thighs (skinless boneless or breast)
- 1.5 tbsp olive oil For cooking
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup chicken broth, separated (liquid stock) 250ml
- 3 tbsp lime juice
- 2 cloves garlic, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 3 tsp cumin powder
- 3 tsp paprika
- ½ tsp cayenne pepper Adjust spiciness to taste, can skip
- 1 tsp salt
- ½ tsp black pepper
For Serving
- Taco shells or tortillas Warmed per packet directions
- Diced tomato
- Diced onion
- Diced avocado
- Coriander/cilantro leaves
- Shredded lettuce
- Shredded cheese
- Sour cream
Instructions
Preparation
- In a bowl, mix the taco seasoning ingredients with 2 tablespoons of chicken broth to create a loose paste.
- Add the chicken to the bowl and turn to coat well with the seasoning.
Cooking
- Heat oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes on each side until lightly seared.
- Remove chicken and place it in a shallow dish, keeping any marinade left in the bowl.
- Lower heat to medium. In the same skillet, add remaining chicken broth, tomato paste, sugar, and leftover marinade. Mix and bring to a simmer.
- Shred or chop the chicken and return it to the sauce. Let it simmer for 2 to 3 minutes until the sauce thickens to a syrupy consistency. Adjust salt to taste.
Serving
- Fill warmed taco shells or tortillas with the chicken mixture.
- Top each taco with diced tomatoes, onions, avocados, and shredded lettuce. Finish with shredded cheese and sour cream.
