Description
Experience the vibrant flavors of taqueria-style chicken tacos, filled with juicy chicken and fresh toppings.
Ingredients
- 1 1/2 pounds of boneless skinless chicken thighs
- 1/4 cup homemade taco seasoning (or a taco seasoning packet)
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 3 tablespoons of lime juice
- 12 corn tortillas
- 1 batch of Pico de Gallo
- 1 bunch of cilantro (chopped)
- 1 small white onion (chopped)
- Mexican Crema (or sour cream)
- 1 cup of Queso Fresco (crumbled)
- 2 limes (cut into wedges)
- Fresh jalapeño (sliced)
- Radishes (sliced thin)
- Restaurant-style salsa
- Avocado tomatillo salsa
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the chicken thighs and sprinkle them with the taco seasoning. Sauté for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and let it rest for a few minutes.
- Warm the corn tortillas in a separate pan or directly on an open flame for a few seconds until they’re pliable and slightly charred.
- Once the chicken is cool, chop it into bite-sized pieces and toss it with lime juice.
- Assemble your tacos by layering the chopped chicken onto each tortilla, topping with Pico de Gallo, cilantro, onions, jalapeños, and radishes.
- Finish with a drizzle of Mexican Crema and a sprinkle of Queso Fresco.
- Serve with lime wedges on the side and enjoy your taqueria-style chicken tacos!
Notes
Marinade the chicken for an hour before cooking for deeper flavor. Adjust toppings to suit your taste.
