Spicy Chicken Tacos
Spicy Chicken Tacos are a delicious and customizable dish packed with bold flavors. The juicy, marinated chicken is perfectly seasoned with a blend of spices, then paired with fresh toppings like cilantro, avocado, and sour cream. These tacos are a great option for taco night, casual meals, or meal prep. They're quick to make, with the ability to adjust the spice level to suit your preferences.
Equipment
- 1 large mixing bowl
- 1 skillet or grill pan
- 1 Sharp knife
- 1 Cutting Board
- 1 small bowl for toppings
- 1 Spoon (For stirring)
- 1 Set of Measuring Spoons
Ingredients
- 2 large boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper adjust for spice preference
- Salt and pepper to taste
- 8 small soft flour or corn tortillas
- 1/4 cup fresh cilantro chopped
- 1/4 cup red onion finely sliced
- 1 avocado sliced or mashed
- 1 cup shredded lettuce
- 1/4 cup sour cream or Mexican crema
- 1/4 cup salsa or pico de gallo
- 1-2 fresh jalapeños sliced (optional)
Instructions
Marinate the Chicken
- In a large mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
- Place the chicken in the bowl, coat it evenly with the marinade, cover, and refrigerate for at least 30 minutes.
Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Cook the marinated chicken for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before slicing it into thin strips.
Prepare the Toppings
- While the chicken rests, prepare your taco toppings.
- Chop fresh cilantro, slice red onion, and prepare the avocado (either sliced or mashed).
- Shred the lettuce and get your sour cream, salsa, and jalapeños ready.
Assemble the Tacos
- Warm the tortillas in a skillet or microwave for a few seconds.
- Place slices of cooked chicken in each tortilla.
- Top with cilantro, red onion, avocado, and shredded lettuce.
- Add a dollop of sour cream, salsa, and jalapeños (if desired).
- Serve and enjoy!
Notes
- If you prefer a milder version, reduce the cayenne pepper or omit it altogether.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to swap out toppings based on your preferences, such as adding cheese or using different types of salsa.
- This recipe can be made ahead by marinating the chicken and prepping the toppings in advance.
- To make this dish even spicier, add more chili powder or fresh jalapeños.