Pat the chicken thighs dry with paper towels. This helps the seasoning stick better and gives you better browning.

Place the chicken in a medium mixing bowl.

Drizzle with olive oil and fresh lime juice.

Sprinkle in the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.

Toss everything together until the chicken is evenly coated on all sides.

Pro Tip: Let the chicken sit for 10–15 minutes if you have time. Even a short rest helps the spices soak in and boosts the flavor of your chicken tacos recipe.

Heat a large skillet or cast iron pan over medium-high heat.

Once hot, place the chicken in the pan in a single layer. Avoid overcrowding.

Cook for about 5–7 minutes on the first side without moving it.

Flip and cook another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).

You’re looking for golden brown edges and fully cooked, juicy centers.

Pro Tip: Don’t constantly flip the chicken. Letting it sit undisturbed creates that slight char that makes these taste like authentic chicken tacos.

Transfer the cooked chicken to a cutting board.

Let it rest for 5 minutes to lock in the juices.

Slice into small strips or bite-sized pieces.

This resting step keeps the meat tender and juicy—one of the secrets to making the best chicken tacos.

Heat a dry skillet or griddle over medium heat.

Place one tortilla at a time in the pan.

Warm for about 20–30 seconds per side until soft and lightly toasted.

Stack the warmed tortillas and wrap them in a clean kitchen towel to keep warm.

Pro Tip: Don’t skip warming the tortillas. Cold tortillas crack and tear, while warm ones are soft, flexible, and essential for easy street tacos.

Add a spoonful of sliced chicken to each tortilla.

Top with chopped white onion and fresh cilantro.

Add cotija cheese, avocado slices, or salsa if using.

Finish with a generous squeeze of lime.

Serve immediately while everything is warm and fresh.