Quick and Easy Chicken Tacos for a Midweek Dinner

When it comes to quick and delicious weeknight dinners, these Easy Chicken Tacos are a winner every time. Tender, marinated chicken paired with fresh vegetables and your favorite toppings makes a taco night that everyone will look forward to.

Whether you pre-assemble them for the family or serve the ingredients “DIY” style so everyone can build their own, this recipe delivers unbeatable flavor and flexibility. Plus, you can easily make it healthier, spicier, or low-carb to suit your preferences.

Ingredients You’ll Need

For the Chicken

• Chicken Breasts – Boneless, skinless (or substitute with chicken thighs for extra juiciness)
• Homemade Marinade – Your favorite blend of spices, lime juice, and olive oil
• Salt & Pepper – To taste

For the Filling

• Tomatoes – Freshly diced
• Onion – Finely chopped (red onion works best for color and flavor)
• Bell Pepper – Any color, chopped into small pieces
• Guacamole – Mashed avocado with lime, cilantro, salt, and pepper

For the Tacos

• Tortillas – Corn or flour, warmed
• Optional Toppings – Shredded cheese, corn, pickled jalapeños, sour cream, red pepper slices, rice, or refried beans

How to make Chicken Tacos

For this recipe, you first need to marinate the chicken breasts. They’re sliced in half, covered with your homemade marinade, and left in the fridge for two hours. In the meanwhile, you can prepare the filling. Simply chop your tomato, pepper, and onion. Prepare the guacamole, by mashing your avocado with other ingredients.

Fill the heated tortillas, or serve the filling separately so that guests can fill their own tortillas.

What is The Best Chicken Cut for Chicken Tacos?

This recipe will work with both chicken breast and chicken thighs. Chicken breasts are leaner and are a perfect choice if you’re looking for lean meat. With chicken thighs, you can shorten the marinating time to about 30 minutes. They are fattier, and will thus be juicier, even if they marinate for a shorter time.

Tips for the Best Chicken Tacos

• Choose Your Tortilla: Both corn and flour tortillas work—pick based on your preference.
• Make It Low-Carb: Swap tortillas for lettuce wraps.
• Spice It Up: Add cayenne pepper or chili powder to the marinade for heat.
• Shredded Chicken Option: Cook chicken breasts in a slow cooker or Instant Pot, shred, and season.
• Crispy Chicken Variation: Air-fry chicken pieces for a crunchy twist.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and need less marinating time.

Can I make these tacos dairy-free?

Absolutely—skip the cheese and use dairy-free yogurt for sauces.

What’s the fastest way to marinate chicken?

Use a vacuum-sealed bag or poke small holes in the chicken to help the marinade absorb faster.

Can I grill the chicken outdoors?

Yes! Grilling over medium-high heat adds a delicious smoky flavor.

Can I make these ahead of time?

You can prep all the fillings in advance, but assemble the tacos just before eating for freshness.

Topping Ideas for Chicken Tacos

• Corn kernels (fresh or roasted)
• Shredded cheddar or Monterey Jack cheese
• Pickled jalapeños
• Sour cream or Greek yogurt
• Fresh cilantro
• Lime wedges
• Rice or refried beans for extra heartiness

How to store Easy Chicken Tacos

The ingredients and the soft tortillas can be stored separately in the fridge for up to 4 days.

How to Make Quick and Easy Chicken Tacos

Crush garlic in a glass tray. Add Worcester sauce, mustard, paprika, salt, pepper, olive oil and mix.

Place the chicken breasts in the sauce and coat well, cover with cling film and refrigerate for 2 hours.

Chop the tomatoes into small cubes.

Chop the green pepper and onion in the same way.

Add chopped coriander to the bowl, and add lemon juice, salt, and pepper.

Mix until all the ingredients are fully combined.

Crush two avocados then add lemon juice, salt, and mix.

Cook the chicken breasts on a grill.

Cut the chicken into small pieces.

Heat the tortillas in a pan until pliable.

Place a tablespoon of guacamole, fill with the chopped chicken, and add a spoon of the pico de gallo mixture on top.