Tacos of any kind of one of my favorite, easy dinners. I’ve always been a fan of fish tacos or bean tacos, but these chicken tacos are a recent favorite and are jam-packed with flavor.
Seasoned chicken thighs get cooked and served over a charred flour tortilla with a simple cabbage slaw and spicy avocado salsa. This recipe is full of vibrant colors, and makes for the perfect meal prep for the week!
Tacos are also a fun way to make meal time customizable. Back when I worked with clients that had kids, I would always suggest taco night as a way to create a nourishing dinner with toppings you can modify and enjoy. Simply prepare all of your fix-ins, and have everyone assemble their tacos to their liking!
While you absolutely can’t beat the taste of a charred tortilla with your taco fillings, this recipe can easily be enjoyed over a rice bowl for an even heartier dish.
What you’ll need to make chicken tacos
Boneless, skinless chicken thighs
I prefer using dark meat for this recipe because I love the flavor it adds, but chicken breast can work just as well for a lighter option
Homemade spice blend
I used a blend of paprika, smoked paprika, cumin, cayenne pepper, and salt & pepper. Swap your favorite taco blend seasoning for an even simpler meal
Soft-shell tortillas
I like to buy street taco tortillas, which are mini flour tortillas. Any variety of tortillas will work
Avocado Salsa
- Avocado
- Jalepeno or serrano peppers
- White onion
- Lime juice
- Cilantro
- Salt & pepper
Cabbage Slaw
- Red cabbage
- Mayo
- Lemon juice
- Salt & pepper
- Marinate the chicken in olive oil and your spices. Let it soak up the flavors while you prepare your toppings
- Roast the onion and jalapeno for the avocado salsa until it’s charred. Add it to a blender with the avocado, lime juice, cilantro, water and salt & pepper
- Massage the cabbage in with the mayo, lemon juice and salt & pepper so soften it
- Cook the chicken on an oiled skillet for about 10-12 minutes
- Heat your tortillas and assemble them with all of your toppings!
The avocado salsa is the true star of the dish. It’s creamy, spicy and so easy to make. It will stay fresh in the fridge for up to 5 days, so enjoy it all week long as a delicious topping to your meals.
NOTES: I chose to roast the jalapeno and onion for the salsa. For an even richer flavor, you can add them in raw, and skip the roasting step.
This hearty dinner can easily double as meal prep for the week and be assembled when ready to serve. It’s full of flavor and comes together in just under 40 minutes.
Other hearty dinner recipes to try:
One-pan Lemon Orzo and Salmon
Walnut & Butternut Squash Pasta
White Bean Sweet Potato Tacos
Chicken Tacos with Avocado Salsa
Ingredients
- Tortillas of choice, I used mini flour tortillas (street tacos)
- 1 -1.5 lbs boneless, skinless chicken thighs
- 2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- Olive oil
Avocado Salsa
- 1 avocado
- 1/2 cup packed cilantro
- 2 jalapeno peppers, or serrano peppers for extra spicy
- 1/2 white onion
- Juice from 1 lime
- Salt & pepper
- 3/4 -1 cup water
Cabbage Slaw
- 1/2 head purple cabbage
- 2 tbsp mayo
- Juice from 1/2 lemon
- Salt & pepper
Directions
- Marinate the chicken: Chop the chicken into 1″ pieces and add it to a bowl with 1 tbsp of olive oil and all of the listed spices. Toss together and let it marinate while you prep the sides
- Avocado salsa: Slice the onion and cut the jalapeno in half. Add them to a baking tray with a little olive oil and salt. Roast on 425 F for about 12-15 minutes until charred. You can also set them under the broiler for 5-6 minutes to char, just be sure to watch them carefully.
- Add the roasted jalapeno and onion to a blender with the avocado, lime juice, cilantro and salt & pepper. Add 3/4 cups of the water and blend everything until smooth. Add more water as needed to thin, and adjust salt & pepper to taste.
- Cabbage slaw: thinly slice the cabbage and add it to a large bowl with the mayo, lemon juice and salt & pepper. Massage with your hands to soften the cabbage and make sure the mayo gets evenly incorporated.
- Cook the chicken: heat a large pan on medium heat then add in a drizzle of olive oil. Add the seasoned chicken and cook for about 10-12 minutes, flipping every few minutes. I like to add in 1-2 tbsp of water to deglaze the pan towards the end of cooking.
- Heat your tortillas and assemble with the cabbage slaw, chicken and avocado salsa. Top with extra lime juice and cilantro when serving
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