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Overhead view of chicken tacos filled with seasoned chopped chicken, shredded lettuce, tomato, red onion, and avocado in flour tortillas

Chicken Tacos

Easy chicken tacos made with a bold homemade spice rub and juicy pan-seared chicken breasts. Ready in 30 minutes and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 154
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tsp chili powder good quality for best smoky flavor
  • 0.5 tsp ground cumin
  • 0.5 tsp paprika smoked paprika preferred
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts smaller or thin-sliced, about 6 to 8 oz each
  • 1 tbsp olive oil
  • 12 small flour tortillas warmed before serving

Equipment

  • Large cast-iron skillet
  • Meat mallet or rolling pin
  • Zip-top plastic bag
  • Small mixing bowl
  • Instant-read thermometer

Method
 

  1. Mix chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper in a small bowl. Stir until fully combined into a uniform spice blend.
  2. Place chicken breasts in a zip-top plastic bag and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This step ensures even cooking and tender results.
  3. Remove chicken from the bag and rub the seasoning mixture evenly over all sides of each breast.
  4. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5 to 8 minutes per side until golden brown and the internal temperature reaches 165°F. Cover the pan if breasts are thicker to help the center cook through without burning the outside.
  5. Transfer cooked chicken to a cutting board and let it rest for 5 minutes. Then chop into bite-size pieces.
  6. Warm flour tortillas in a dry skillet or in the microwave between damp paper towels. Fill with chopped chicken and your favorite toppings. Serve immediately.

Notes

Nutrition estimate is for the chicken only and does not include tortillas or toppings. Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 to 4 days. Grill option: cook over medium to medium-high heat for 5 to 8 minutes per side. Air fryer option: cook at 400°F for 13 to 20 minutes flipping halfway through until the center reads 165°F.