Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema. Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!
Key ingredients for chicken tacos
Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:
Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets. Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón). Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt. Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top. Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.
How to make chicken tacos: step by step
These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps: Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.
Chicken tacos toppings
The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love: For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
Sauces: Instead of lime crema, serve with chipotle crema, avocado crema, chipotle ranch, or cilantro lime sauce. For dairy free, try this creamy cilantro sauce. Pickled vegetables: This recipe is fantastic with pickled onions or pickled jalapenos. Shredded lettuce or slaw makes a nice topping; try cilantro lime slaw. Crumbled cheese like Cotija, queso fresco or feta always adds a nice pop of savory flavor; omit for dairy-free. Pico de gallo adds a punch of red; try purchased or homemade pico de gallo. Corn or corn salad adds sweetness and texture. Chopped cilantro brings a delicious freshness. Salsa like mango salsa, peach salsa, or pineapple salsa make a savory sweet combination.
Sides to serve alongside
Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:
Make homemade refried beans or 5 minute bean dip. Go for salads like black bean and corn salad, grilled corn salad, Mexican chopped salad, or avocado corn salad. Mix up homemade guacamole, watermelon salsa, or corn salsa with tortilla chips. Try grilled corn, elote, or elote salad. Add a side of cilantro lime rice.
A few more chicken recipes
We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:
Try simple Baked Chicken Breast, Lemon Garlic Chicken, Parmesan Crusted Chicken, or Blackened Chicken. Go for crowd-pleasers like Chicken and Rice, Tuscan Chicken or Chicken Piccata. Make thighs like Baked Chicken Thighs or Grilled Chicken Thighs. Go for Grilled Chicken Salad or Chicken Nuggets.
Frequently asked questions
5 from 1 review
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)* 1 to 1 1/4 teaspoons kosher salt ½ teaspoon smoked paprika or sweet paprika ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon cumin ¼ teaspoon black pepper ⅛ teaspoon celery seed ⅛ teaspoon cayenne 2 tablespoons olive oil
For the lime crema (or cilantro sauce or chipotle sauce for dairy-free)
1 cup sour cream or Mexican crema (or ¾ cup Greek yogurt plus ¼ cup mayonnaise) 2 tablespoons lime juice, plus the zest of ½ lime 1 small garlic clove, minced ¼ teaspoon kosher salt
For the tacos
Guacamole Red onion, minced (or pickled red onions) Cilantro, finely chopped Shredded lettuce or slaw (optional) Cotija, queso fresco, or feta cheese, crumbled (optional) 8 small flour or corn tortillas
**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
