Taqueria-Style Chicken Tacos (Print-Friendly Version)

Juicy chicken thighs, zesty seasoning, and fresh toppings served on charred tortillas—ready in just 30 minutes.

# What You’ll Need to Make This:

→ For the chicken

01 - 680 grams boneless, skinless chicken thighs
02 - 60 milliliters taco seasoning or 1 commercial taco seasoning packet
03 - 30 milliliters olive oil, divided
04 - 30 grams unsalted butter, divided
05 - 45 milliliters freshly squeezed lime juice

→ For serving and garnishes

06 - 12 corn tortillas, plus extra as needed
07 - 1 batch Pico de Gallo
08 - 1 bunch fresh cilantro, chopped (optional if not using Pico de Gallo)
09 - 1 small white onion, chopped (optional if not using Pico de Gallo)
10 - Mexican crema or sour cream
11 - 120 grams Queso Fresco, crumbled (or Cotija cheese)
12 - 2 limes, cut into wedges
13 - 1 jalapeño, thinly sliced
14 - 2 radishes, thinly sliced
15 - Restaurant style salsa
16 - Avocado tomatillo salsa

# How to Prepare:

01 - Arrange chicken thighs on a plate or dish. Sprinkle taco seasoning uniformly over the meat and massage it in to coat each piece evenly. For store-bought seasoning, add 1.5 tablespoons yellow cornmeal to the packet before use.
02 - Allow the seasoned chicken to marinate for at least 15 minutes at room temperature or up to 24 hours in the refrigerator to enhance flavor.
03 - Heat a 30-centimeter sauté pan over medium-high heat for 3 minutes. Add half the olive oil and swirl to coat. Place chicken thighs in a single layer, without crowding. Cook without moving for 3 to 4 minutes, until well seared.
04 - Flip chicken thighs with tongs. Immediately add half the butter and swirl until melted. Lower heat to medium and cook for another 2 minutes until golden brown and a thermometer registers 71°C. Transfer to a board and tent with foil.
05 - Repeat the previous steps with remaining chicken, olive oil, and butter to ensure all pieces are properly cooked and evenly browned.
06 - Slice the cooked chicken against the grain, then shred into bite-sized pieces. Place into a serving bowl. Drizzle with freshly squeezed lime juice and mix in any collected pan juices.
07 - Char tortillas directly over medium-high gas flame for 5 to 10 seconds per side or warm in a dry pan. Stack in a sealable bag, adding a damp paper towel after every few tortillas, to keep them soft and pliable.
08 - Layer one or two steamed corn tortillas. Top generously with shredded chicken and pan drippings. Add garnishes such as Pico de Gallo, crema, queso fresco, onions, cilantro, sliced jalapenos, radishes, and your choice of salsa.

# Extra Tips:

01 - Marinating the chicken longer enhances juiciness and flavor intensity.
02 - For best results, avoid crowding the pan during searing; cook in batches if necessary.
03 - If using store-bought taco seasoning, mixing in cornmeal improves sauce texture and adherence.
04 - To achieve authentic, supple tortillas, always steam after charring or warming.

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