Categorized:

  • Healthy
  • Main Dish
  • Mexican and Southwestern

Tagged:

  • cayenne pepper
  • chicken thighs
  • chili powder
  • cilantro
  • cumin
  • garlic powder
  • lime
  • olive oil
  • paprika
  • tortillas
Chicken tacos on a platter shown from a side angle. - 1

Chicken Tacos (Stovetop)

Ingredients

Chicken

  • 1 1/2 lbs. boneless skinless chicken thighs (6 medium), trimmed of excess fat
  • 2 Tbsp olive oil, divided
  • 1 Tbsp lime juice, plus lime wedges for serving
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper

For Serving

  • 10 (6-inch) corn tortillas, warmed*
  • 1/4 cup chopped cilantro
  • 1/3 cup chopped red onions or yellow onions
  • Other desired toppings (see notes)

Instructions

  • Place chicken in a medium mixing bowl. Pour over 1 Tbsp olive oil and lime juice.
  • Sprinkle with chili powder, cumin, garlic powder, smoked paprika, cayenne pepper and salt and pepper (I use about 1 tsp salt and 3/4 tsp pepper).
  • Toss mixture well until evenly coated. At this point you can use right away or marinate in the fridge for up to 8 hours.
  • Heat a 12-inch non-stick skillet over medium-high heat. Drizzle in remaining 1 Tbsp olive oil.
  • Place chicken in skillet spacing evenly apart. Let cook until browned on bottom, about 6 minutes.
  • Turn chicken pieces, reduce heat to medium if needed. Continue to cook until chicken has cooked through (165 degrees in thickest portion), about 6 minutes longer.
  • Transfer to a cutting board and let rest a few minutes. Cut into pieces.
  • Layer chopped chicken over tortillas, sprinkle with desired toppings and onions and cilantro. Serve warm with lime wedges for spritzing over.

Notes

  • *To warm tortillas I like to heat in a little olive oil in a skillet, until just light golden brown spots appear on each side. Drain on paper towels. This is optional, they can also be heated without oil.
  • Serving is 2 tacos per person. Additional toppings and salt added not included in nutrition estimate as these will vary.

Additional Topping Ideas

  • Pico de gallo or salsa
  • Sliced or diced avocado or guacamole
  • Diced tomatoes
  • Diced radishes
  • Minced jalapeños
  • Grilled corn
  • Shredded lettuce or cabbage
  • Cheese (Mexican blend, queso fresco, Monterey jack etc.)
  • Mexican hot sauce

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