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- 1
Season it up
Lay the chicken thighs out on a plate and dump the taco seasoning right over the top. Rub it all over with your hands so every piece is coated. Let it hang out at least 15 minutes so the flavor sinks in (or up to a day in the fridge if you're planning ahead).
- 2
Get a hard sear
Heat a big saute pan over medium-high for a few minutes until it's really hot, then add 1 tablespoon olive oil and swirl. Lay the thighs in without crowding them (work in two batches). Once they hit the pan, leave them alone. Drop the heat to medium and cook 3 to 4 minutes. If it sticks when you try to flip it, it's not ready yet.
- 3
Butter and finish
Flip the chicken, then toss 1 tablespoon butter into the pan and swirl it as it melts. That butter is where the browning and flavor come from. Cook the second side about 2 minutes until deep golden and it hits 160F. Pull it to a cutting board and tent with foil. Repeat with the rest of the oil, butter, and chicken.
- 4
Shred and hit it with lime
Slice the chicken against the grain and it'll shred into juicy little pieces. Pile it in a bowl, squeeze a lime over the top, and pour in any pan drippings hiding in the skillet. Do not leave that flavor behind.
- 5
Char the tortillas
Set a corn tortilla straight over a medium-high gas flame for 5 to 10 seconds a side until the edges blacken, flipping with tongs. Stash the charred tortillas in a zip-top bag as you go, tucking in a damp paper towel every few to steam them soft. No gas stove? Warm them in a dry pan, then steam the same way.
- 6
Build your tacos
Double up the warm tortillas, load on a generous mound of chicken plus any drippings, then go wild with the toppings: chopped white onion and cilantro, a drizzle of Mexican crema, crumbled queso fresco, extra lime, and salsa. At minimum you want onion, cilantro, and a squeeze of lime. Eat immediately.
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Taqueria-Style Chicken Tacos
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1/4 cup taco seasoning
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp lime juice
- 12 corn tortillas
- 1 white onion
- 1 cilantro
- Mexican crema
- 1 cup queso fresco
- 2 limes
Instructions
- Season it upLay the chicken thighs out on a plate and dump the taco seasoning right over the top. Rub it all over with your hands so every piece is coated. Let it hang out at least 15 minutes so the flavor sinks in (or up to a day in the fridge if you're planning ahead).
- Get a hard searHeat a big saute pan over medium-high for a few minutes until it's really hot, then add 1 tablespoon olive oil and swirl. Lay the thighs in without crowding them (work in two batches). Once they hit the pan, leave them alone. Drop the heat to medium and cook 3 to 4 minutes. If it sticks when you try to flip it, it's not ready yet.
- Butter and finishFlip the chicken, then toss 1 tablespoon butter into the pan and swirl it as it melts. That butter is where the browning and flavor come from. Cook the second side about 2 minutes until deep golden and it hits 160F. Pull it to a cutting board and tent with foil. Repeat with the rest of the oil, butter, and chicken.
- Shred and hit it with limeSlice the chicken against the grain and it'll shred into juicy little pieces. Pile it in a bowl, squeeze a lime over the top, and pour in any pan drippings hiding in the skillet. Do not leave that flavor behind.
- Char the tortillasSet a corn tortilla straight over a medium-high gas flame for 5 to 10 seconds a side until the edges blacken, flipping with tongs. Stash the charred tortillas in a zip-top bag as you go, tucking in a damp paper towel every few to steam them soft. No gas stove? Warm them in a dry pan, then steam the same way.
- Build your tacosDouble up the warm tortillas, load on a generous mound of chicken plus any drippings, then go wild with the toppings: chopped white onion and cilantro, a drizzle of Mexican crema, crumbled queso fresco, extra lime, and salsa. At minimum you want onion, cilantro, and a squeeze of lime. Eat immediately.