This recipe makes thee best Mexican chicken tacos, seasoned perfectly, with tender meat, and some unique taco toppings!
Delicious Chicken Tacos
Are you craving really good Mexican tacos? No need to blow your money on your favorite Mexican spot, ’cause tonight, you’re making your own! (: This mouthwatering (and super quick) Mexican chicken tacos recipe provides perfectly seasoned meat, with some usual and not-so-usual (adventurous) taco toppings! What’s so fun about tacos is that while you may have two to three tacos for dinner, you can use different toppings that give each taco it’s own unique twist! 😉 Not to mention, tacos are thee perfect dinner choice whether you’re cooking just for you or for a whole party of people. Mexican cuisine is one of the most loved cuisines in the world, so you’re SURE to please your tummy and anyone else’s you’re cooking for.
My husband is half Mexican, so I’m married into a family that knows a thing or two about tacos. (: I’ve had the privilege of visiting Mexico with my husband and in-laws, visiting taquerias there at midnight (they literally stay open until 2 or 3 AM!), eating some of thee best street tacos, and learning a thing or two from the taco OG’s. I’ve taken some of what I loved most about my taco recipes and combined it with their sacred taco knowledge, and viola! This recipe was born! I really really hope you enjoy every morsel of these chicken tacos, and that your family raves about them like mine does.
Yummy Chicken Taco Sauce Recipes You’ll Love
If you want to take your chicken tacos to the next level, elevate your tacos with these homemade cultural sauces! There’s spicy, creamy, and just downright flavor-filled options. Enjoy! 🙂
Did You Love These Chicken Tacos?
I’d LOVE to hear from YOU! Are there taco toppings I didn’t include that you love sprinkling atop yours? SHARE in the comment section and help this growing food-loving community learn about all the creative taco-bilities! 😀
Mexican Chicken Tacos
Ingredients
- 2 tbsp olive oil
- 1 onion, large, yellow or red, chopped finely
- 1 bell pepper, chopped finely
- 4 tsp garlic, minced (or 4 cloves of garlic mashed/minced)
- 2 lbs chicken thigh, cut into 1/2" cubes OR breasts cut in half (and shredded after cooking)
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 1/2 tsp ground cumin
- 3-6 oz tomato paste, to taste (or 1 cup tomato sauce)
- cilantro, chopped (as much as you want)
- 12 tortillas
Topping Options
- Monterey Jack or Cotija cheese grated or crumbled
- black or pinto beans, canned or fresh
- tomato, chopped
- lettuce, shredded
- raw onion, chopped
- guacamole
- pineapple, chopped in small pieces
- mango, chopped in small pieces
- pomegranate seeds (best if served not with other fruit)
- sweet corn, canned or fresh
Instructions
- Heat the olive oil in a pan over medium heat. Add the onions, bell peppers, and garlic to the pan. Stir occasionally until contents are soft and browned (about 10 minutes)2 tbsp olive oil, 1 onion,, 1 bell pepper,, 4 tsp garlic,
- Add the cubed or halved chicken, paprika, cumin, oregano, and salt. Increase the heat to a higher medium (6 or 7) and stir together to evenly coat chicken. Cook until chicken is nearly cooked through (5 minutes) and then stir in tomato sauce, reducing the heat to low. Simmer on low, stirring occasionally, until chicken cooked through (10-15 minutes).2 lbs chicken thigh,, 1 tbsp paprika, 1 tsp dried oregano, 1 1/2 tsp ground cumin, 3-6 oz tomato paste, to taste
- On a new pan (or the same one if there isn't chicken/ingredients stuck to the pan) over high heat, add a few tortillas at a time, until soft and warmed. Add chicken mixture to warmed tortillas, and sprinkle with the toppings of your choice! Enjoy!12 tortillas