It takes just 20 minutes to get these quick chicken tacos on the table. They are incredibly juicy, deeply flavorful, and the absolute easiest way to crush a busy weeknight dinner craving. Just sear, chop, and serve in soft corn tortillas.
This is my go-to recipe because it is just so easy. I love the homemade taco seasoning from my Baked Chicken Tacos so much that I use the exact same blend here to give the chicken incredible flavor. Assembling these tacos couldn't be any easier, and while you can use whatever toppings you prefer, we absolutely love serving them street-taco style. The combination of savory chicken on soft corn tortillas with simple diced onions, fresh cilantro, crumbled queso fresco, and a big spoonful of my Quick Lime Pickled Jalapeños is unbeatable.
Table of contents
Key Ingredients & Substitutions
- The Chicken: I use boneless, skinless chicken breasts because they cook quickly, but boneless, skinless chicken thighs are a great substitution if you prefer dark meat.
- The Seasoning: While I highly recommend mixing up the quick homemade taco seasoning included in the recipe card, a store-bought taco seasoning packet is an easy substitution.
- The Tortillas: Soft corn tortillas are my preference for that classic street-taco style, but flour tortillas are a perfect substitution if that is what your family prefers.
- The Cheese: Crumbled queso fresco or cotija cheese gives the best authentic flavor, but shredded Monterey Jack, pepper jack, or Oaxaca cheese are all fantastic substitutions.
See the recipe card below for the full list of ingredients and measurements.
How To Make Quick Chicken Tacos
These delicious tacos come together so quickly! Here is how to pull it all together:
- Place the boneless, skinless chicken breasts on a cutting board and pat them completely dry with a paper towel.
- Season both sides of the chicken breasts evenly with the taco seasoning mix.
- Sear the chicken in a hot skillet over medium-high until cooked through. Transfer to a cutting board, let it rest for a few minutes, and chop it into bite-sized pieces.
- Pile the warm chopped chicken into soft corn tortillas, add your favorite street-taco toppings, and enjoy!
See the recipe card below for the full recipe.
What to Serve with Quick Chicken Tacos
To turn these quick skillet tacos into a complete, restaurant-style meal right at home, pair them with a few of these easy sides:
- Rice: Serve your tacos alongside a steaming scoop of my family's favorite Spanish Rice.
- Fresh Salads: For something crisp and refreshing, my Corn and Avocado Salad or my hearty Black Bean and Chickpea Salad pairs beautifully with the tacos.
- Chips & Dip: You can never go wrong with crunchy tortilla chips paired with a big bowl of my fresh Homemade Salsa and Guacamole.
I hope you enjoy these delicious Quick Chicken Tacos! They are a fantastic dinner win any night of the week!
-Sky 🩷
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📖 Recipe
Quick Chicken Tacos (Skillet Method)
Ingredients
- 1 pound chicken breasts boneless, skinless
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoons ground cumin
- ¼ teaspoon chipotle powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon granulated garlic
- ½ teaspoon paprika smoked paprika is fantastic here
- ½ teaspoon dried oregano
- 3 tablespoons olive oil
- 8-10 small soft corn tortillas or flour tortillas
- 1 cup white onion small diced
- ¼ cup cilantro chopped
- 1 lime cut into wedges, for topping
- ½ cup queso fresco cheese crumbled
Instructions
- Place the chicken breasts on a cutting board and pat them completely dry with a paper towel.
- Mix together all of the seasonings. Season both sides of the chicken breasts evenly with the taco seasoning mix.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 5 to 7 minutes per side (depending on thickness) until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a clean cutting board and let it rest for a few minutes before cutting into bite-sized pieces.
- Warm your tortillas, fill them with the warm chopped chicken, and top with the diced onion, fresh cilantro, crumbled cheese, and pickled jalapeños. Enjoy!
Notes
- Storage: Store any leftover chicken in an airtight container in the fridge for up to 4 days. Reheat quickly in a hot skillet with a splash of water to keep it juicy.
- Tortilla Tip: Warm your corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds before assembling so they don't rip!
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