Chicken Tacos Cooked Through

For Chicken Tacos Cooked Through, the counter starts with chili powder, ancho chili powder or New Mexico chili powder, and onion powder. Portion it for 4 people.

Count on 12 minutes of prep, 20 minutes of cooking, about 32 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Taco Seasoning

• 1 tablespoon chili powder
• 1 teaspoon ancho chili powder or New Mexico chili powder
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne
• 1 teaspoon light brown sugar packed

For the tacos

• 2 tablespoons canola oil
• 1-1.5 lbs boneless, skinless chicken thighs or a mix of thighs and breast
• ½ teaspoon kosher salt more to taste
• 2 ½ tablespoons taco seasoning mix the whole recipe above
• 1 lime

For serving

• 12 corn tortillas or small flour tortillas
• 1 bunch cilantro chopped
• ½ cup sour cream
• ½ cup queso fresco crumbled
• 2 limes cut into wedges
• 1 cup salsa or pico de gallo
• 1 avocado sliced or cubed
• 4 radishes chopped and stored in cold water

How the cooking goes

1. Make the taco seasoning by whisking all the spices and sugar in a small mixing bowl. Pat the chicken thighs dry with a paper towel and then season chicken on both sides with salt and taco seasoning.
2. Warm a wide pan over a lively flame with 2 tablespoons of oil until hot. Add the chicken and sear until browned, flipping once. You can add more oil if needed.
3. Lower the heat to medium, cover, and cook until the chicken reaches an internal temperature of 165°F.
4. Turn off the heat, transfer the chicken to a large cutting board, and chop. Put the chicken back in the pan, squeeze the lime juice over the chicken, and toss well to coat with residual juices and lime.
5. If you have a gas stovetop, char your tortillas directly on the grates. This can also be done in a cast iron skillet or on a griddle. Store the charred tortillas in a tea towel until ready to use.
6. Assemble your tacos and serve.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Thai Peanut Chicken Noodle Stir Fry for a Weeknight Skillet and Ground Chicken Tacos for a Weeknight Skillet.