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Chicken Tacos

July 10, 2020

These are excellent.  The original recipe is much hotter taste wise.  I have modified the spices to suit my family’s tastes but you can certainly go more spicier.

Leftovers are wonderful.  We have also eaten them without the soft Taco and just had rice, the chicken and garnishes.


Chicken Tacos by by

1 pound boneless skinless chicken thighs

3 garlic cloves, minced

1 medium or 1/2 large red onion, sliced thinly

1/4 teaspoon paprika

1/4 teaspoon cumin

1/8 teaspoon chipotle chili pepper

1/16 teaspoon ground cayenne pepper

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

garnishes (or whatever YOU like):

avocado, sliced or chopped

shredded lettuce

grated cheese, I like cheddar

diced tomatoes

sour cream

Spanish Rice, optional but recommend

Soft Flour Tortillas


Heat oven to 375 degrees.

Place paprika, cumin, chipotle chili, cayenne, salt, pepper and oil in large bowl.


Add onion and garlic and mix together.

Add chicken and with your hands, mix everything together making sure the chicken is covered with spices/oil.

Place chicken and onion spice mix on rimmed cookie sheet covered with parchment paper.

Place chicken in oven and bake for 25-30 minutes until slightly browned on top.

Meanwhile cook Spanish Rice according to directions.

Remove from oven and cut chicken into strips.

Warm up soft tacos (directions are on back of package.  I like to use a very hot pan, and heat up individually.  Your choice)

Place soft taco on plate.  Place rice on top. Place a few strips of chicken.  Garnish.  Roll up and eat whole or halved.



Spices and olive oil:

Onion and garlic:

chicken then mix everything together:

place on rimmed cookie sheet:


Spanish Rice and Flour Tortillas:

after 30 minutes (ovens vary):

chicken cut up into strips:

all dressed up and ready to eat!

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