Description
These Easy Weeknight Chicken Tacos offer a quick, flavorful meal perfect for busy evenings. Tender roasted chicken thighs are shredded and mixed with a blend of spices, then served in warm tortillas with a fresh tomato-onion-cilantro salsa, creamy queso fresco, avocado slices, and a tangy Greek yogurt lime crema.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chile powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
Fresh Salsa
- 1 cup grape tomatoes, quartered
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Toppings and Assembly
- 8 to 12 (4-inch) tortillas, flour or corn, your preference
- 4 ounces queso fresco cheese, crumbled
- 1 avocado, sliced
- Extra limes for garnish
Greek Yogurt Lime Crema
- 3 tablespoons Greek yogurt
- 3/4 cup half and half
- 1 tablespoon adobo sauce (from a can of chipotles in adobo)
- Juice of half a lime
- Zest of half a lime
- 1/8 teaspoon salt
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) to prepare for roasting the chicken.
- Brown and roast chicken: Heat a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add olive oil to the skillet, and once hot, add the chicken. Brown the chicken for about 2 minutes on each side. Cover the skillet and transfer it to the preheated oven, roasting the chicken for 20 minutes until cooked through. Meanwhile, in a bowl, combine cumin, smoked paprika, chile powder, garlic powder, chipotle chili powder, and onion powder; set aside.
- Prepare fresh salsa: In a bowl, mix together the quartered grape tomatoes, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt and pepper. Set aside to allow flavors to meld.
- Make the lime crema: In another bowl, whisk together Greek yogurt, half and half, adobo sauce, lime juice, lime zest, and salt until smooth. Set aside.
- Shred and season the chicken: When the chicken is done roasting, transfer it to a mixing bowl suitable for an electric or hand mixer, leaving any pan juices in the skillet. Using your mixer on low speed, shred the chicken for several seconds. Add the prepared spice mixture and continue mixing at low speed for 1-2 minutes until the chicken is fully shredded and well combined with the spices. Return the shredded, spiced chicken to the skillet with the reserved pan juices and toss to coat evenly, ensuring the chicken stays moist.
- Assemble the tacos: Warm the tortillas if desired. Spoon the shredded chicken onto each tortilla, then top with the fresh salsa, crumbled queso fresco, a drizzle of the lime crema, and avocado slices. Garnish with extra lime wedges for squeezing over the tacos.
Notes
- Using an oven-safe skillet simplifies cooking by allowing you to brown and roast the chicken in the same pan, preserving flavorful pan juices.
- The chipotle chili powder and adobo sauce add a smoky, mildly spicy flavor, but you can adjust the spice level to your preference.
- Flour or corn tortillas can be used based on your dietary preferences or availability.
- If you don’t have an electric mixer, you can shred the chicken manually with forks and then toss with the spice mix.
- For a dairy-free option, substitute the queso fresco and Greek yogurt lime crema with dairy-free alternatives or skip them entirely.
