Chicken Tacos are a classic, and this version is the BEST! Loaded with perfectly seasoned chicken breast, homemade pico de gallo, fresh sliced avocado, and crumbled queso fresco… they’re fresh, satisfying, and so delicious!

We all know that when it comes to tacos, the possibilities are pretty much endless. Soft shell, hard shell, chicken, beef, shrimp… but at the end of the day, there are some versions that will always be classics. And these Chicken Tacos are one of them.

To be honest, chicken tacos have always been my favorite. But. I’m not always a fan of shredded chicken. Which is why this recipe uses chicken breast in its place!

But not just any chicken breast… this chicken is tenderized, seasoned, and cooked to juicy perfection. The key? Letting it rest before slicing into it. Trust me… it’s worth the wait.

As for the toppings, these tacos are topped with homemade pico de gallo, sliced avocado, queso fresco, and cilantro lime sauce. Of course, you can swap in any of your favorites. But when the recipe is THIS delicious… why would you want to!?

Ingredients

I used 4 large boneless, skinless chicken breasts. If you’re using smaller ones, be sure they equal about 2 pounds. For the seasoning, you can substitute 1-2 packages of chicken taco seasoning for the homemade seasoning blend.

For the chicken:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon chipotle chili powder OR cayenne pepper

For the tacos:

• 12 tortillas (*use corn tortillas to make them gluten free)
• pico de gallo
• crumbled queso fresco
• sliced avocado
• cilantro lime sauce

Instructions

The 3 keys to juicy, flavorful chicken are pounding it out first, seasoning it well, and letting it rest before slicing into it. To test if it’s done, you can either insert a thermometer and make sure it’s 165°F OR you can make a small cut into the edge and check to make sure it’s no longer pink.

Prepare the chicken – place the chicken breasts between sheets of wax paper and pound them to an even thickness (about 1 inch). Combine the seasonings in a small shallow bowl and coat both sides of the chicken with the seasoning blend.

Pan fry the chicken – heat 2 tablespoons of olive oil on medium heat in a large skillet. Add the chicken and cook for 7-10 minutes on each side, until chicken is no longer pink inside.

Slice the chicken – remove the chicken from the skillet and set it aside for 5-10 minutes to rest. (*This will help the chicken stay tender and juicy.) Slice it into thin slices or cubes.

Assemble the tacos – add the chicken to the tortillas and top with your choice of toppings.

Recipe variations

As I mentioned earlier, when it comes to tacos, the possibilities are endless! We love the combination of flavors and textures in this recipe, but you can feel free to make any of the following substitutions:

• Substitute rotisserie chicken for the chicken breast (shred and season accordingly)
• Use slow cooker taco chicken in place of the seasoned chicken breast
• Use any size of tortillas
• Substitute hard shell taco shells for the soft shell tortillas
• Use homemade blender salsa instead of pico de gallo
• Substitute shredded Mexican blend cheese for queso fresco
• Add any of your favorite taco toppings

What to serve with chicken tacos

No taco dinner is complete without sides and drinks… and these are some of our favorites!

• Refried Black Beans
• Frozen Mango Margaritas
• Guacamole
• Black Bean Soup
• Pineapple Margaritas
• Palomas
• Corn Pudding

Related recipes

If you love Mexican as much as we do… you’ll LOVE these other dinner recipes!

• Tostadas
• Creamy Chicken Flautas
• Mexican Salad
• Chicken Fajita Salad
• Loaded Chicken Quesadillas
• Shrimp Tacos
• Creamy Chicken Enchiladas
• Chilaquiles

Chicken Tacos

Yield: 12

Chicken Tacos are a classic, and this version is the BEST! Loaded with perfectly seasoned chicken breast, homemade pico de gallo, fresh sliced avocado, and crumbled queso fresco... they're fresh, satisfying, and so delicious!

Print

Ingredients

For the chicken

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon chipotle chili powder OR cayenne pepper

For the tacos

• 12 tortillas
• pico de gallo
• crumbled queso fresco
• sliced avocado
• cilantro lime sauce

Instructions

1. Place the chicken breasts between sheets of wax paper and pound them to an even thickness (about 1 inch). Combine the seasonings in a small shallow bowl and coat both sides of the chicken with the seasoning blend.
2. Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add the chicken and cook for 7-10 minutes on each side, until chicken is no longer pink inside.
3. Remove the chicken from the skillet and set it aside for 5-10 minutes to rest. (*This will help the chicken stay tender and juicy.) Slice it into thin slices or cubes.
4. Add the chicken to the tortillas and top with your choice of toppings.

Notes

Recipe variations:

• Substitute rotisserie chicken for the chicken breast (shred and season accordingly)
• Use slow cooker taco chicken in place of the seasoned chicken breast
• Use any size of tortillas
• Substitute hard shell taco shells for the soft shell tortillas
• Use homemade blender salsa instead of pico de gallo
• Substitute shredded Mexican blend cheese for queso fresco
• Add any of your favorite taco toppings

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 763mgCarbohydrates: 31gFiber: 3gSugar: 1gProtein: 19g