Mexican Chicken Tacos

For me, the best tacos are those made with fresh veggies, juicy chicken, and creamy toppings. That's how I make my Mexican Chicken Tacos every Tuesday!

Mexican Chicken Tacos

My Mexican Chicken Tacos are incredibly delicious, super easy to make, and take less than 30 minutes to prepare. They're perfect for weekend dinners or taco nights.

I used mini wheat tortillas from the store. To be honest, the store-bought ones make it easier and save a ton of time, especially when you have taco nights. I recommend warming them before adding the fillings.

I just put the tortillas directly on the stove flame for 2 seconds, then flip. Instead, you can warm in the oven at 190c / 360f for 10-15 minutes or over a hot pan.

Do I marinate the chicken? No, I don't; I made this dish in various ways.

I used to make it with chicken thighs, I used to marinate the meat, and then I found that it is not about marinating the meat; it is about how you cook it; to get juice chicken, you need to cook the chicken on a medium heat, this will give you a way better results.

Finally, I topped my chicken tacos with a homemade creamy sour cream dressing; it is a super simple dressing yet flavorful. You may use any topping for this recipe; it actually goes well with Haydari, Butter Bean Hummus and Basic Guacamole Recipe.

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 flour tortillas; you may use corn tortillas or gluten-free tortillas. You may also use homemade tortillas if you like. If you’re on a paleo diet, you may use lettuce wraps or paleo-tortillas.

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

For the chicken, I used boneless, skinless chicken breasts seasoned with salt, ground black pepper, and paprika.

For the dressing, I used sour cream olive oil and seasoned it with just salt and ground black pepper.

How to Make Mexican Chicken Tacos?

Prepare the sauce: All you have to do is mix sour cream with salt, ground black pepper, and olive oil, and the sauce is good to go.

Cooke the chicken: Season the chicken with salt, pepper, and paprika and set 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.

Tip: You may bake the chicken at 425f / 220c for 20-30 minutes instead.

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

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

Prepare the veggies: The cherry tomatoes are to be cut into quarters, then shred the green and purple cabbages. 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 the tortillas before adding the filling.

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: It’s important not to overfill the taco. Too much filling means too much mess.

How To Serve These Tacos

If you are having a taco night and have no idea what to serve with tacos, then I’ve got you covered. There are plenty of options to serve with tacos, from dips to a variety of textures which make your taco even more flavorful. Here are some of my suggestions:

• Rocket salad with parmesan
• Homemade coleslaw salad
• Lemon garlic potato salad
• Mediterranean couscous salad
• Spicy roasted cauliflower
• Herb Roasted potatoes
• Leftover Mashed potato pancakes

More Taco Recipes

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

Thanks for dropping in! Don’t want to miss a recipe? Follow me on Pinterest to keep up-to-date with all new recipes.