If you’re looking for a quick, easy midweek dinner that packs a punch of flavor, then these easy Chicken Tacos should be your go-to recipe! You can customize the chicken tacos according to your taste preference, and with marinated chicken breast, any veggies you add will taste amazing.
Because the chicken breast is marinated, it ends up juicy and tender, while the fresh ingredients (tomatoes, onion, peppers) add just the right amount of crunch. Serve the ingredients in separate bowls, for an easy “assemble yourself” dinner, or pre-assemble them for your guests. These Easy Chicken Tacos will become your new favorite! Light, delicious, and perfect for a tasty dinner or lunch!
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.
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.
– You can use shredded chicken too. Then instead of grilling the chicken breast, you can cook them in an instant pot, or crockpot, and make shredded chicken. Alternatively, make crispy chicken bites, by frying the chicken in an Airfryer.
– To make this recipe keto-friendly, use lettuce wraps instead of tortillas.
– Make this spicier, by adding a pinch of cayenne pepper.
Other ingredients that go well with Chicken Tacos are corn, shredded cheese, pickled jalapeños, sour cream or homemade yogurt, and red pepper. If you have leftover rice or refried beans, you can add these too.
Top with this tasty cilantro sauce: simply mix ½ cup yogurt. 1 tablespoon lime juice, 2 tablespoons minced cilantro, and salt and pepper, and drizzle over the chicken tacos.
The ingredients and the soft tortillas can be stored separately in the fridge for up to 4 days.
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.
Don’t marinate the chicken for longer than 2 hours. The texture may change and become unpleasant.