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 chicken tacos 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 tacos because they use everyday ingredients and take less than 30 minutes to get to the table. No one is complaining about that!
A few other easy chicken dishes I have are: Slow Cooker Shredded Mexican Chicken (also really good for tacos!), 30 Minute White Chicken Chili, and Sheet Pan Chicken Fajita Nachos.

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 word spicy.
How to make these Chicken Tacos Spicy or Mild:
For mild chicken tacos:
- 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.
For spicy chicken tacos:
- 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. 🙂

Can these be made ahead:
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.
What to serve with these clean eating Spicy Chicken Tacos:
- All the toppings!! Lettuce, cheese, tomatoes, sour cream, avocado…you name it.
- Homemade Pico de gallo
- Guacamole
- Quick and Easy Refried Beans
- Spanish Rice

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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!
- 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
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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.
For mild chicken tacos:
- 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.
For spicy chicken tacos:
- 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. 🙂
Make-ahead options:
- 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.
What to serve with these tacos:
NUTRITION INFO: Nutrition info calculated for just the taco meat. It doesn’t include toppings or tortillas.

Those just look so dang beautiful and tasty! Don’t we live near each other? 🙂
Lol, thank you so much Melissa!! I’m not too far east of Denver, we should meet up sometime!
My mouth is watering already!!!! LOVE me some Spicy food!!!!!
Thanks Julie!! 🙂
Love the options that fit everyone’s tastes at the end of the recipe!
Thanks Danielle! It comes from having a husband that likes ultra spicy food and kids that can’t stand anything spicier than ketchup, LOL!