Description
Flavorful, juicy, and delicious chicken tacos that you can easily make in 30 minutes on the stovetop or in the crockpot. These shredded chicken tacos offer an authentic taqueria-style taste with minimal prep.
Ingredients
Scale
- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/4 cup homemade taco seasoning (or store-bought packet)
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided)
- 3 tablespoons lime juice
- 12 corn tortillas
- 1 batch Pico de Gallo
- 1 bunch cilantro, chopped
- 1 small white onion, chopped
- Mexican Crema (or sour cream)
- 1 cup Queso Fresco, crumbled
- 2 limes, cut into wedges
- 1 jalapeno, sliced
- Radishes, sliced thin
- Restaurant style salsa
- Avocado tomatillo salsa
Instructions
- Stovetop – Season: Rub the taco seasoning all over the chicken thighs. Let marinate for at least 15 minutes.
- Stovetop – Sear: Heat oil in a 12-inch skillet over medium-high heat. Add chicken and sear without moving for 3-4 minutes.
- Stovetop – Finish: Flip the chicken, add butter, and cook until the internal temperature reaches 160°F. Remove, rest, and shred. Toss with lime juice.
- Slow Cooker: Place chicken in a crockpot, rub with seasoning, and dot with butter.
- Slow Cooker – Cook: Cook on LOW for 2.5 to 3 hours maximum. Remove, shred, and drizzle with lime juice and pan drippings.
- Assemble: Char tortillas over a flame or in a pan, place in a bag to steam, then layer with chicken and desired garnishes.
Notes
If using store-bought taco seasoning, add 1 & 1/2 tablespoons of yellow cornmeal to the packet for better texture and flavor.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 132 mg
Keywords: chicken, taco, mexican, taqueria, dinner