Saucy Skillet Chicken Tacos
Seared chicken thighs shredded and simmered in a sticky spiced tomato sauce, then piled into warm shells with fresh toppings.
Equipment
- Large skillet
- Large mixing bowl
- Tongs
- Meat thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken thighs or chicken breast
- 1 ½ tbsp olive oil for cooking
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup low sodium chicken broth 250 ml, divided
- 3 tbsp lime juice
- 2 cloves garlic minced
- 2 tsp garlic powder for the spice paste
- 2 tsp onion powder for the spice paste
- 2 tsp dried oregano for the spice paste
- 1 tbsp ground cumin for the spice paste
- 1 tbsp paprika for the spice paste
- ½ tsp cayenne pepper optional
- ¾ tsp kosher salt
- ½ tsp black pepper
- 8 taco shells or small tortillas warmed according to package directions
- 1 tomato diced, for topping
- ½ cup red onion diced, for topping
- 1 avocado diced, for topping
- ½ cup cilantro leaves for topping
- 2 cup shredded lettuce for topping
- 1 cup shredded cheddar cheese for topping
- ½ cup sour cream for topping
Instructions
Cooking
- Mix the spice paste. In a large bowl, combine the garlic, garlic powder, onion powder, oregano, cumin, paprika, cayenne, salt, and pepper with 2 tbsp of the broth. Season the chicken. Add the thighs and turn until coated on all sides.
- Sear. Heat the oil in a large skillet over medium high heat and sear the chicken for 3 minutes per side, until lightly browned.
- Set aside. Transfer the chicken to a shallow dish and keep the bowl with the leftover seasoning.
- Build the sauce. Reduce the heat to medium and add the rest of the broth, tomato paste, sugar, lime juice, and the leftover seasoning. Stir and bring to a simmer.
- Shred and finish. Chop or shred the chicken, return it to the skillet, and simmer for 2 to 3 minutes, until the sauce is syrupy and the chicken reaches 165 degrees F. Add salt to taste.
- Assemble. Fill warmed shells or tortillas with the chicken and finish with tomato, onion, avocado, cilantro, lettuce, cheese, and sour cream.
Notes
Substitutions: Use chicken breast, or swap the taco shells for small flour tortillas.
Tips: Marinate the chicken in the spice paste for a few hours for more flavor, and cook it to 165 degrees F.
Storage: Refrigerate the filling for up to 3 days or freeze it for up to 3 months. Reheat until steaming hot.