Spicy Chicken Tacos are an easy chicken taco recipe filled with simple and clean ingredients. It takes less than 30 minutes to make and pleases the whole family!
*Original recipe, post, and pictures updated March 2018*
Spicy Chicken Tacos
I’m digging this easy Mexican chicken taco recipe up from the archives and giving it a major facelift! As many of you know Mexican cuisine is my absolute favorite, and we eat it often here at home.
I love making these clean eating spicy tacos because they use everyday ingredients and take less than 30 minutes to get to the table. Plus, you can add all of your favorite chicken taco toppings to create a dish of your own. No one is complaining about that!
Ok, I realize the title of says “spicy,” but they are very easy to adjust to your needs. Trust me, I have kids that won’t touch it if I use the words spicy chicken tacos.
Why You’ll Love This Mexican Chicken Taco Recipe
- Can make them extra spicy tacos or mild, depending on who you are feeding.
- Easy to add the chicken taco toppings of your choice.
- Simple 30 minute meal, great for weeknights!
- Can be doubled when feeding a hungry crowd.
- Delicious and will win over even the pickiest eaters.
Mexican Chicken Tacos Ingredients
CHICKEN: You’ll need to thicken and cut it into bite-sized pieces. Make sure they are pretty uniformly cut, so they cook evenly.
ONIONS AND PEPPERS: The combination of onions and jalapenos are perfect! Finely chop them for best results.
GARLIC: I typically stick with 4-6 cloves, minced. But you can absolutely add more or less depending on what you like.
OLIVE OIL: It’s fine to swap olive oil for any of your favorite cooking oils.
SEASONINGS & TOMATO PASTE: A lot of the flavor comes from the seasonings and the tomato paste. We use a combination of chili powder, cumin, smoked paprika, salt, pepper, and cayenne pepper.
LIME: Drizzle with lime juice to get the ultimate flavor!
TORTILLAS: Any variety of taco shells will work!
CHICKEN TACO TOPPINGS: The toppings are completely up to you!
How to make this Mexican chicken tacos recipe:
COOK CHICKEN: Brown chicken in a large skillet along with onions, pepper, garlic, and olive oil over medium heat until chicken is cooked.
ADD SPICES: Mix in the tomato paste, cumin, chili powder, smoked paprika or chipotle, salt, pepper, cayenne pepper, and lime juice. Add 1/4 cup of water or chicken broth to make it saucier, optional!
ASSEMBLE: Put together the tacos in a tortilla and desired topings. Enjoy!
– Remove the seeds and ribs from the jalapeno pepper. This makes it mild enough even my “can’t stand anything hotter than ketchup” kids eat it.
– Use smoked paprika instead of chipotle chili powder.
– Don’t use cayenne powder.
– Leave the seeds and ribs in the jalapeno pepper.
– Use a serrano pepper instead of the jalapeno.
– Use plenty of cayenne pepper.
– And be sure to top the tacos with plenty of hot sauce. 🙂
Sure and there are a couple things you can do to make these ahead. The meat can be made in advance and stored in the fridge for up to 3-4 days. Then just reheat before serving. Or you can freeze this chicken taco meat in a freezer safe container for up to 2-4 months. Thaw overnight and reheat before serving.
All the toppings!! Lettuce, cheese, tomatoes, sour cream, avocado…you name it.
Spicy Chicken Tacos
- 2 large chicken breasts, cut into bite sized pieces
- 1 small onion, chopped
- 1 large jalapeno, finely chopped
- 4-6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika or chipotle chili powder
- salt, pepper, and cayenne pepper to taste
- juice of ½-1 lime
- flour or corn tortillas
- In a large skillet brown chicken pieces, onion, pepper, garlic, and olive oil over medium heat until chicken is cooked through.
- Add tomato paste, chili powder, cumin, smoked paprika or chipotle, salt, pepper, cayenne, and lime juice. I sometimes will add 1/4 cup of water or chicken broth to make it a little saucy. Serve with desired toppings.
- Remove the seeds and ribs from the jalapeno pepper. This makes it mild enough even my “can’t stand anything hotter than ketchup” kids eat it.
- Use smoked paprika instead of chipotle chili powder.
- Don’t use cayenne powder.
- Leave the seeds and ribs in the jalapeno pepper.
- Use a serrano pepper instead of the jalapeno.
- Use plenty of cayenne pepper.
- And be sure to top the tacos with plenty of hot sauce. 🙂
- The meat can be made in advance and stored in the fridge for up to 3-4 days. Then just reheat before serving.
- Or you can freeze this chicken taco meat in a freezer safe container for up to 2-4 months. Thaw overnight and reheat before serving.