Chicken Tacos (Tacos de Pollo)
These 30-minute Mexican Chicken Tacos make Mexican food at home quick and easy! Serve fajita-style with flavorful strips of juicy chicken and taco toppings!
Servings: 4 Servings
Calories: 571kcal
Ingredients
Ingredients:
- 4 tablespoons canola or avocado oil separated
- 1 - 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon taco seasoning
- ½ a yellow onion cut into ¼" rings
- ½ a red bell pepper stemmed, seeded and cut into ¼" rings
- ½ a green bell pepper stemmed, seeded and cut into ¼" rings
- Generous pinch of Kosher salt
- Pinch of black pepper
Optional Ingredients for Serving:
- Flour or Corn Tortillas
- Shredded Cheese Cheddar, Monterey Jack, or Cotjia
- Guacamole
- Sour Cream
Instructions
- Pat the chicken dry. With a sharp knife, cut into ¼" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of oil and sprinkle over taco seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil has come to temperature, add the chicken and cook for 4 minutes. Turn each strip and cook for 3-4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry, add the last tablespoon of oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened.
- Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.
Nutrition
Calories: 571kcal | Carbohydrates: 49g | Protein: 38g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 834mg | Potassium: 740mg | Fiber: 3g | Sugar: 6g | Vitamin A: 622IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 4mg