Easy Chicken Tacos

Yield: 6 servings

Prep: 15

Cook: 15

Total: 30

With a simple spice rub, the chicken is cooked quickly on the stovetop! Serve with pico de gallo, avocado + lime wedges!

5 stars (214 ratings)

Ingredients

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
½ cup chopped fresh cilantro leaves
1 lime, cut into wedges

Equipment

Cast Iron Skillet

Instructions

In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
Season chicken with chili powder mixture.
Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

This Easy Chicken Tacos recipe is brought to you by DAMN DELICIOUS

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