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Chicken Tacos: Juicy, Charred, and Ready in 30 Minutes
Abdul Rehman

Chicken Tacos: Juicy, Charred, and Ready in 30 Minutes

Boneless chicken thighs rubbed with cumin, smoked paprika, and chili powder, seared until charred outside and juicy inside, then served in warm corn tortillas with fresh toppings. A reliable weeknight recipe for chicken tacos that comes together without a grill or complicated prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 15 minutes
Total Time 40 minutes
Course: Main
Cuisine: Mexican-inspired
Calories: 420
Ingredients Method

Ingredients
  

  • 600 g boneless skinless chicken thighs (about 1.3 lb / 4 medium pieces)
  • 2 tbsp olive oil divided
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 8 small corn tortillas 15cm / 6-inch
  • 1 cup 90g shredded red or green cabbage
  • 1 ripe avocado sliced or mashed
  • 1/4 cup 15g fresh cilantro leaves
  • 1 lime cut into wedges
  • 1/2 cup 120g fresh salsa or pico de gallo
  • Optional: 3 tbsp crumbled cotija cheese or plain yogurt thinned with lime juice

Method
 

  1. Combine cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. Pat chicken thighs dry with paper towels, drizzle with 1 tbsp olive oil, and press spice rub over every surface.
  2. Optional: Rest the coated chicken at room temperature for 15 minutes or refrigerate for up to 8 hours.
  3. Heat a cast iron or heavy stainless skillet over medium-high heat for 2 minutes. Add remaining 1 tbsp olive oil and let it shimmer. Place chicken smooth-side down in a single layer without crowding.
  4. Cook without moving for 6 to 7 minutes until a dark crust forms and the chicken releases naturally. Flip and cook 5 to 6 more minutes until internal temperature reaches 74°C (165°F).
  5. Transfer to a cutting board, rest for 5 minutes, then slice thinly across the grain. Drizzle with lime juice.
  6. Warm corn tortillas in a dry skillet for 30 to 45 seconds per side. Wrap in a towel to keep soft.
  7. Fill each tortilla with 2 to 3 tablespoons of chicken, shredded cabbage, avocado, salsa, and cilantro. Serve with lime wedges.