Quick Chicken Tacos
These Quick Chicken Tacos are packed with flavor and topped with a tangy sauce, perfect for busy weeknights or casual gatherings.
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.
Notes
For extra flavor, marinate the chicken for a few hours or overnight. You can add more vegetables like bell peppers or corn for crunch.