I am not sure when Taco Tuesday became a thing, but I am totally on board. For one I love tacos (duh), but secondly I love that every week I can use this day as an excuse to make some sort of taco and I don’t have to think about what’s for dinner! The only thing I have to decide is do I want steak tacos, fish tacos, taco salads, or chicken tacos! Not a bad problem to have right? I have been meaning to share my chicken taco recipe and and am finally getting around to it! This recipe is not only full of flavor, but it can be ready in 30 minutes any night of the week! I have created the BEST chicken tacos and you are going to love adding this recipe into your taco rotation!

This recipe is so great for the whole family and is honestly so easy too! I take boneless, skinless chicken thighs and sear them in a large cast iron skillet and then make a delicious sauce for them to finish cooking in the oven right in the same pan. The result is tender, full of flavor chicken that makes one incredible taco! I top them with fresh pico de gallo and shredded lettuce which really sends the flavor over the top! This recipe might just be my most favorite taco recipe I’ve ever made! I mean I hate to choose, but if I had to, I just might pick these chicken tacos!

They are so good that my husband ate them three times and each time could not stop talking about how good they were! He said he wanted me to make this recipe weekly! So if that doesn’t convince you to make these chicken tacos, I don’t know what will!

With back to school rolling around, easy weeknight dinners are a must and these chicken tacos should most definitely be added into the weeknight dinner rotation! I cook my chicken in the oven, but you could definitely cook them in your slow cooker or even your instant pot if you prefer! This is a dinner your kids will love, you spouse will love, and you will love too!

Did I mention that these chicken tacos are totally delish?

Ingredients:

• 8 Boneless Skinless Chicken Thighs

• 15 oz Can Diced Tomatoes

• 1/4 Cup Water or Chicken Stock

• 1 Onion

• 3 Garlic Cloves

• 3 Tbsp. Chili Powder

• 1 Tbsp. Paprika

• 1 Tsp. Cumin

• 1 Tsp. Oregano

• 1 Tbsp. Kosher Salt

• 1/2 Tbsp. Black pepper

• 1 Tbsp. Avocado Oil

• Tortillas

• Shredded Lettuce

For the Pico de Gallo-

• 2 Cups Finely Diced Tomatoes

• 1 Finely Diced Jalapeño

• 1/2 Cup Finely Diced Red Onion

• 1 Tbsp. Fresh Lime Juice

• 3 Tbsp. Finely Diced Cilantro

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

Directions:

• Preheat oven to 375 degrees.

• Preheat a large oven proof skillet, preferably cast iron, over medium high heat.

• Add avocado oil to the pan.

• Season chicken with salt and pepper on each side.

• When the oil is hot add chicken in two batches if needed (so that you don’t overcrowd the pan) and sear on each side for 4-5 minutes until a nice color forms. (You can test the heat of the pan by placing the back end of a wooden spoon in the oil, when tiny bubbles form around the spoon, its ready.)

• Set chicken aside once it’s seared, and reduce heat to medium.

• Add onion and garlic to the pan and sauté until onions start to become tender, scraping up any bits of chicken drippings left in the pan. Add the water or stock at this time to help deglaze the pan.

• Add in tomatoes and the rest of the salt and pepper along with chili powder, paprika, cumin, and oregano. Stir until all is combined well and let simmer for 4-5 minutes.

• Add chicken back into the pan including any juices on the resting plate, making sure to coat both sides of the chicken with the sauce.

• Place into the oven uncovered for 18-20 minutes until chicken is cooked through and will pull apart easily with a fork.

• While chicken cooks, make the pico by combining tomatoes, jalapeño, onion, cilantro, lime juice, and salt and pepper in a bowl. Let sit in fridge until chicken is done.

• Shred the chicken after it comes out of the oven by using two forks and pulling the meat apart.

• Char tortillas in a skillet or over a gas flame slightly and then fill with chicken, pico de gallo and lettuce.

• Serve immediately.

Note: You can substitute chicken breasts here, but they will take a little longer to cook and to get tender to be shreddable!

Holy moly guys, these are so good! Promise me you will make them ASAP okay?

Okay. Happy Taco-ing!