Taqueria-Style Chicken Taco
Delicious and flavorful taqueria-style chicken tacos made with juicy chicken thighs and fresh toppings.
Equipment
- 12-inch sauté pan For cooking the chicken.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 0.25 cup taco seasoning homemade or packet
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 3 tablespoons lime juice
- 1 batch Pico de Gallo or chopped onion and cilantro
- 1 small white onion chopped if not using Pico de Gallo
- 1 cup Queso Fresco crumbled or cotija
- 1 batch restaurant-style salsa
- 1 batch avocado tomatillo salsa
Instructions
- Prepare the Chicken: Place the chicken thighs in a dish and sprinkle the taco seasoning over them. Rub the seasoning into the chicken. Let it marinate for at least 15 minutes, or for best results, up to 24 hours in the fridge for more flavor.
- Cook the Chicken: Heat a 12-inch sauté pan over medium-high heat for about 3 minutes. Add 1 tablespoon of olive oil and swirl to coat the pan. This will help prevent the chicken from sticking.
- Sear the Chicken: Carefully place the chicken thighs in the pan without crowding them. Cook for 3-4 minutes without moving them to achieve a nice sear. This step is crucial for flavor.
- Flip and Finish Cooking: Use tongs to flip the chicken. Add 1 tablespoon of butter to the pan and swirl it around as it melts. Cook for another 2 minutes, or until the chicken is golden brown and reaches an internal temperature of 160°F (70°C). Remove the chicken and tent it with foil to keep warm. Repeat with the remaining chicken.
- Shred the Chicken: Once the chicken has cooled slightly, cut it against the grain and shred it into smaller pieces. Transfer to a serving bowl and squeeze the juice from one lime over the top. If there are any pan juices, add those as well for added flavor.
- Prepare the Tortillas: Char the corn tortillas over a gas burner for about 5-10 seconds on each side until they have blackened edges. If you don’t have a gas stove, warm them in a pan and then steam them in a ziplock bag to keep them warm and pliable.
- Assemble the Tacos: Layer 1 or 2 steamed tortillas on a plate. Top with a generous amount of chicken and any drippings. Add your choice of garnishes, such as Pico de Gallo, chopped onions, cilantro, Mexican Crema, Queso Fresco, lime juice, jalapeño, radishes, and your favorite salsa.
Notes
Feel free to customize your garnishes based on your preferences!