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A hand picking up a chicken taco stuffed with meat, cheese and salsa.

Chicken Tacos

These chicken tacos are warm flour tortillas filled with diced marinated chicken, lettuce, pico de gallo, avocado and cheese. A quick and easy dinner option that's easy to customize to your tastes, and is perfect for feeding a crowd.
Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 291kcal
Author Sara Welch


For the chicken

  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons taco seasoning homemade or store bought
  • 5 tablespoons olive oil
  • 3 tablespoons lime juice
  • salt and pepper to taste

For the tacos

  • 8 small flour tortillas warmed
  • 1/2 cup shredded lettuce
  • 1 cup pico de gallo
  • 3/4 cup shredded cheese
  • 1 avocado peeled, pitted and sliced


For the chicken

  • Place the taco seasoning, olive oil, lime juice, salt and pepper in a bowl. Whisk to combine.
  • Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  • Remove the chicken thighs from the marinade. Heat a grill, grill pan or skillet over medium heat. Place the chicken on the grill or in the pan and cook for 4-5 minutes per side or until cooked through.
  • Let the chicken cool slightly then chop into bite sized pieces.

For the tacos

  • Place 1 tablespoon of lettuce into the bottom of each tortilla. Divide the chicken evenly among the tortillas, then top with pico de gallo, cheese and avocado. Serve immediately.



Calories: 291kcal | Carbohydrates: 22g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 574mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 2mg