Easy Chicken Tacos

Looking for easy chicken tacos that are juicy, so flavorful, and ready in under 30 minutes? These quick chicken tacos are amazing and perfect for an easy dinner or taco nights.

Easy Chicken Tacos

I love these chicken tacos; they are incredibly delicious and super easy to make.

I used mini flour tortillas from the store because they’re convenient and save a lot of time. I warm them directly over the stove flame for a couple of seconds on each side.

From my personal experience, cooking the chicken over medium heat keeps it juicy and tender without the need for marination.

Finally, I top everything with a simple creamy sour cream dressing; it’s quick to make and super delicious.

Why You’ll Love This Recipe

• Ready in just 20 minutes
• Loaded with fresh veggies
• Perfect for easy dinners
• Easy to customize with your favorite toppings

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Mini tortillas: I used soft flour tortillas for this recipe—they’re flexible, easy to fold, and perfect for holding all the fillings.

Fresh Veggies: I use crunchy green and purple cabbage, cherry tomatoes, spring onion, avocado and radish.

Chicken: I used boneless, skinless chicken breasts, seasoned simply with salt, ground black pepper and paprika. If you want a deeper flavor, you can also try my homemade Chicken Taco Seasoning; it’s so good.

For the creamy dressing, I kept it simple with sour cream, olive oil, salt, and ground black pepper.

How to Make Chicken Tacos?

Prepare the sauce: Just mix sour cream with salt, ground black pepper, and olive oil, and the sauce is ready.

Cook the chicken: Season it with salt, pepper, and paprika, then set it aside. Heat the oil in a skillet or grill over medium heat. Now, add the chicken breasts and cook for 5-8 minutes on each side or until fully cooked.

Let the chicken cool down for 5 minutes, then cut them into medium-sized pieces.

Tip: Feel free to shred the chicken instead of cutting it into bite-sized pieces.

Prepare the veggies: Cut the cherry tomatoes into quarters, then shred the green and purple cabbage. Dice the avocado & spring onions, and lastly, slice the fresh radishes into thin slices.

Tip: Make sure you drain the tomatoes before adding them to the taco to keep the tortillas crispy.

Prepare the tortillas: I like to warm them directly over the stove flame for a couple of seconds on each side.

Assemble everything: Add about ¼ cup of chicken and 2 tablespoons of each veggie into the mini tortillas, then top them with the sour cream sauce. The easiest chicken tortillas are ready to serve.

Tip: Don’t overfill the taco. Too much filling means too much mess.

More Toppings for Chicken Tacos

Here are some of my favorite toppings:

• Chunky Mango Habanero Salsa
• Haydari (Turkish Yogurt Dipping Sauce)
• Cilantro Garlic Sauce
• Super Easy Hummus Dip (Moroccan Style)
• Super Easy 4 Ingredient Guacamole Recipe

What to Serve with Chicken Tacos

• Homemade coleslaw salad
• Elote Corn Salad (Mexican)
• Ground Beef Taco Salad Recipe
• Spicy roasted cauliflower

FAQs

More Taco Recipes

• Classic Taco Salad Recipe (Mexican)
• Mexican Shrimp Tacos Recipe
• Fish Taco Seasoning
• Easy Taco Quesadillas Recipe

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