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Juicy chicken street tacos in charred corn tortillas topped with white onion, cilantro, and cotija cheese

Easy Chicken Tacos

Juicy seasoned chicken shredded and simmered in broth, piled into warm tortillas with all your favorite toppings. One pan, no packets, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lbs chicken breasts or thighs Thighs preferred for juicier results
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder Or chipotle powder for smoky flavor
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium chicken broth Or water
  • 2 tbsp orange juice Optional, adds depth of flavor
  • 1 pinch cinnamon Optional, enhances overall flavor
  • 8 small flour or corn tortillas
  • 1 cup shredded cheddar or Monterey Jack cheese Shred from a block for best melt
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup shredded romaine lettuce or cabbage slaw
  • 1 cup diced fresh tomatoes or salsa
  • 1/4 cup fresh cilantro Optional
  • 1 piece lime, cut into wedges For serving

Equipment

  • Large 12-inch skillet
  • Cutting board
  • Two forks for shredding
  • Small skillet for warming tortillas

Method
 

  1. Heat olive oil in a large 12-inch skillet over medium-high heat. Season the chicken on both sides with cumin, chili powder, garlic powder, paprika, salt, and pepper. Place chicken in the hot pan and cook 6 to 7 minutes per side without moving it. The chicken should reach an internal temperature of 165 degrees F.
  2. Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes. Use two forks to shred it into bite-size pieces, or chop it if preferred.
  3. Return the shredded chicken to the skillet over medium heat. Pour in the chicken broth, and if using, add the orange juice and pinch of cinnamon. Stir and simmer for 5 minutes until the liquid is mostly absorbed and the chicken looks glossy and moist.
  4. Warm tortillas one at a time in a dry skillet for about 30 seconds per side until soft. Or wrap a few in a damp paper towel and microwave for 30 seconds.
  5. Pile the shredded chicken onto each tortilla. Add cheese, sour cream, lettuce, tomatoes, and any toppings you like. Squeeze fresh lime over the top and add hot sauce if desired. Serve immediately.

Notes

Secret tip: Add orange juice and a pinch of cinnamon with the broth for deeper flavor without sweetness. Shortcut: Use rotisserie chicken, shred and simmer in broth with spices for 5 minutes. Storage: Refrigerate chicken filling in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat with a splash of broth in a skillet or microwave.