Easy Weeknight Chicken Tacos
Chef Matthew
Rated 5.0 stars by 1 users
Author:
Chef Matthew
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Hey there, it’s Chef Matthew! 🌮🔥 Let’s spice up your weeknight with these Easy Chicken Tacos, juicy, pan-seared chicken thighs seasoned with zesty Louisiana flair, wrapped in warm tortillas and topped with creamy avocado, fresh pico, and a crunchy lime-kissed slaw. Quick, bold, and totally crave-worthy. Let’s taco ‘bout dinner! 🥑🌶️🕺
Ingredients
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1.5 lbs boneless, skinless chicken thighs or breasts, diced
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2 tbsp olive oil
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Juice of 1 lime
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2 tbsp ButcherBox Louisiana Seasoning Corn or flour tortillas
Toppings (Optional but recommended):
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Diced avocado
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Shredded cabbage
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Pico de gallo
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Greek yogurt or sour cream
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Chopped cilantro
Mise en Place 🔪
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Wooden or metal skewers cutting board
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Knife
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Large skillet or frying pan
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Large bowl l
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Tongs or spatula
Directions
How to Cook 🍳
In a bowl, combine diced chicken, olive oil, lime juice, and Louisiana seasoning. Mix well and let sit for 10–15 minutes.
Heat a large skillet over medium-high heat. Add chicken and sear for 6–8 minutes, or until browned and cooked through.
Heat tortillas in a dry skillet or over an open flame for 10–15 seconds per side until warm and pliable.
Fill each tortilla with cooked chicken and your favorite toppings like avocado, slaw, pico, yogurt, and cilantro.
Make a quick slaw by tossing shredded cabbage with a squeeze of lime juice and a pinch of Louisiana seasoning—it adds crunch and a zesty kick!