Description
Quick Chicken Tacos with a flavorful homemade sauce featuring a blend of spices and a tangy tomato-lime base. Perfectly seared chicken thighs simmered in a rich sauce, served with fresh toppings in warm taco shells or tortillas for a satisfying Mexican-inspired meal.
Ingredients
Scale
Chicken and Marinade
- 700 g / 1.2 lb chicken thighs, skinless boneless (or breast)
- 2 tbsp chicken broth (from the 1 cup separated)
- 2 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 3 tsp cumin powder
- 3 tsp paprika
- 1/2 tsp cayenne pepper (adjust spiciness to taste, optional)
- 1 tsp salt
- 1/2 tsp black pepper
Cooking Ingredients
- 1.5 tbsp olive oil
- Remaining 3/4 cup (approx 3/4 of 1 cup) chicken broth (about 185 ml)
- 2 tsp sugar
Toppings and Serving
- Taco shells or tortillas, warmed per packet directions
- Diced tomato
- Diced onion
- Diced avocado
- Coriander/cilantro leaves
- Shredded lettuce
- Shredded cheese
- Sour cream
- 3 tbsp lime juice
Instructions
- Prepare Taco Seasoning and Marinade: In a bowl, combine the garlic powder, onion powder, dried oregano, cumin powder, paprika, cayenne pepper, salt, and black pepper. Add 2 tbsp of chicken broth and sugar, then mix to form a loose paste.
- Coat the Chicken: Add the chicken thighs to the bowl with the seasoning paste and turn to coat them thoroughly. Let them marinate briefly while preparing the skillet.
- Sear the Chicken: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet and cook for about 3 minutes on each side until they are lightly seared. Reserve any marinade left in the bowl for the sauce.
- Remove Chicken: Transfer the seared chicken into a shallow dish to rest temporarily.
- Make the Sauce: Return the skillet to the stove and reduce heat to medium. Add the remaining chicken broth, tomato paste, sugar, and the reserved marinade from the bowl. Scrape the base of the pan to dissolve any bits stuck to it and bring the mixture to a simmer.
- Shred the Chicken: While the sauce simmers, shred the chicken using two forks or chop it roughly. It’s okay if the chicken is still a bit undercooked inside at this stage as it will finish cooking in the sauce.
- Combine and Simmer: Add the shredded chicken back into the skillet with the sauce. Toss to coat evenly and simmer for 2 to 3 minutes until the sauce reduces to a thin, syrupy consistency. If the sauce thickens too quickly, add a little water to adjust. Taste and adjust salt as needed.
- Serve Sauce-Coated Chicken: Transfer the sauced chicken to a serving bowl.
- Warm Taco Shells: Warm the taco shells or tortillas according to the package directions.
- Assemble Tacos: Stuff each taco shell with a generous amount of the sauced chicken to ensure it’s moist and flavorful.
- Add Toppings: Top the chicken with diced tomato, diced onion, diced avocado, fresh coriander/cilantro leaves, shredded lettuce, shredded cheese, and a dollop of sour cream.
- Enjoy: Serve immediately and enjoy your quick, flavorful chicken tacos!
Notes
- Adjust the amount of cayenne pepper according to your preferred spice level or omit for a milder dish.
- If the sauce reduces too quickly and becomes too thick, add a bit of water to maintain the desired consistency.
- You can use chicken breast instead of thighs if preferred, but thighs tend to stay juicier.
- For a gluten-free option, ensure taco shells or tortillas are gluten-free.
- Lime juice adds a fresh tang to the sauce—don’t skip it for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: chicken tacos, quick chicken tacos, Mexican tacos, stovetop chicken recipe, taco sauce, easy dinner
