Quick Chicken Tacos (with Sauce!) Recipe

I stuffed a crisp corn taco shell with juicy chicken for my Mexican Chicken Tacos and slipped in an unexpected pantry ingredient that always prompts questions.

I love quick dinners that still feel like a little celebration. These Quick Chicken Tacos with Sauce start with crisp corn taco shells and tender boneless skinless chicken breasts or thighs thinly sliced or shredded that pick up every bit of the tangy sauce.

The Taco Filling comes together fast, messy and loud, not perfect but insanely addictive, and it’s the kind of thing I’d tag under Chicken Tacos Easy when I post photos. You might think simple means boring, but wait until you see how the textures and that sauce change everything.

Trust me, you’ll want to make them tonight.

Ingredients

• Chicken breasts or thighs: main lean protein, builds muscle, soaks up bold spices nice.
• Corn taco shells: crispy carbs, gluten free, gives crunch and warm corn sweetness.
• Onion: savory bite, turns sweet when cooked, adds fiber and antioxidants, very cheap.
• Lime: zippy acidity, brightens every thing, gives vitamin C and fresh sour pop.
• Cilantro: fresh herb lift, tiny vitamins, some people hate it cause of genetics, still lovely.
• Cheese: melty fat and calcium, creamy richness, delicious but adds calories and salt.
• Chipotle sauce: smoky spicy heat, adds depth and tang, a little goes long way.

Ingredient Quantities

• 8 to 10 crisp corn taco shells
• 1 lb boneless skinless chicken breasts or thighs thinly sliced or shredded
• 1 tbsp vegetable oil
• 1 small yellow onion thinly sliced
• 2 cloves garlic minced
• 1 small bell pepper thinly sliced optional
• 1 tbsp taco seasoning or use this mix 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper
• 1/4 cup chicken broth or water
• 1 lime cut into wedges
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup shredded cabbage or lettuce
• 1/4 cup fresh cilantro chopped
• 1 medium tomato diced or 1/2 cup pico de gallo
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 to 2 tbsp adobo sauce from canned chipotle peppers or 1 finely chopped chipotle pepper
• 1/2 tsp chili powder for the sauce
• salt and pepper to taste

How to Make this

1. Make the sauce first so flavors can marry: whisk together 1/2 cup sour cream or Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 to 2 tbsp adobo sauce (or 1 finely chopped chipotle pepper), 1/2 tsp chili powder and a pinch of salt and pepper; taste and add more adobo or salt if you want it hotter or tangier.

2. Prep the rest: cut 1 lb boneless skinless chicken into thin strips or leave whole to shred later, thinly slice 1 small yellow onion and 1 small bell pepper if using, mince 2 cloves garlic, chop 1/4 cup cilantro and dice 1 medium tomato or measure 1/2 cup pico de gallo; have 8 to 10 crisp corn taco shells ready.

3. Heat 1 tbsp vegetable oil in a large skillet over medium high heat. Add the onion and bell pepper and cook until softened and starting to brown, about 3 to 4 minutes, then stir in the garlic for 30 seconds until fragrant.

4. Add the chicken and 1 tbsp taco seasoning (or use the spice mix: 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper). Cook until the outside is browned, then pour in 1/4 cup chicken broth or water, scrape up any brown bits, cover and simmer 4 to 6 minutes until cooked through. If pieces are large, shred with two forks in the pan and let the sauce reduce a minute so the chicken stays juicy.

5. While chicken finishes, warm and crisp the shells: bake in a single layer at 375 F for 5 to 7 minutes, or heat in a dry skillet 30 to 60 seconds each side, or microwave stacked with a damp paper towel for 20 to 30 seconds if you just wanna go fast.

6. Fold in a squeeze of lime juice into the chicken and check seasoning, add salt and pepper to taste. If you like extra heat, stir in a little more adobo sauce.

7. Assemble tacos: divide the chicken among 8 to 10 shells, sprinkle about 1/2 cup shredded cheddar or Monterey Jack over the hot chicken so it melts slightly, then top with 1/2 cup shredded cabbage or lettuce, diced tomato or pico, and chopped cilantro.

8. Drizzle or dollop the chipotle lime sauce on top, serve with lime wedges for squeezing and extra sauce on the side. Eat right away so shells stay crisp.

Equipment Needed

1. Mixing bowl and whisk, to make the chipotle lime sauce and let flavors marry
2. Measuring cups and spoons, for sour cream, mayo, lime, adobo and spices
3. Sharp chef’s knife and cutting board, for chicken, onion, pepper and tomato
4. Large skillet (12-inch if you got it) and a spatula or tongs, to cook the veggies and chicken
5. Two forks for shredding the chicken right in the pan
6. Baking sheet or a second skillet, to warm and crisp the taco shells
7. Small bowl or jar and spoon, to hold and drizzle the sauce while assembling
8. Oven or microwave (and oven mitts), depending how you warm the shells

FAQ

Quick Chicken Tacos (with Sauce!) Recipe Substitutions and Variations

• Chicken breasts or thighs: swap for shredded rotisserie chicken, ground turkey, or firm tofu (press and pan-fry) — saves time and still so tasty.
• Crisp corn taco shells: use small flour tortillas, warmed soft corn tortillas, or sturdy lettuce leaves for a low-carb twist.
• Sour cream / Greek yogurt + mayo in the sauce: use Mexican crema, plain full‑fat yogurt, or mashed avocado (skip mayo for lighter or dairy free).
• Adobo sauce / chipotle: use 1/2 to 1 tsp chipotle powder or smoked paprika plus a pinch of cayenne, or 1 minced jalapeño with a splash of hot sauce for heat and smokiness.

Pro Tips

1) Make the chipotle lime sauce first and taste it like twice. If it seems flat add more lime or a tiny pinch of sugar, if it needs heat add more adobo but keep a little back for topping. Also thin it with a tablespoon of water or milk if it’s too thick so it spreads without soaking the shells.

2) Don’t crowd the pan when cooking the chicken. Sear over high heat until browned, then deglaze with the broth and finish covered for just a few minutes. Slice thin or shred against the grain so it’s tender, and shred it right in the pan so it soaks up the juices.

3) Keep shells crisp by assembling at the last minute and using the cheese as a moisture barrier. Put a little shredded cheese in the shell, add the hot chicken so the cheese melts, then top with cabbage and sauce. That melted cheese helps stop sogginess.

4) Boost the flavor with tiny finishing touches: a big squeeze of fresh lime at the end, a sprinkle of flaky salt, and chopped cilantro. If you want more char, toss the bell pepper or chicken on a super hot grill or cast iron for 1 minute longer, it adds lots of depth.

5) Easy shortcuts for busy nights: use rotisserie chicken or pre-cooked shredded chicken and just warm it through with the spices. Make the sauce and chop toppings a day ahead and store separately, reheat chicken in a hot oven so it stays juicy and the shells crisp when you assemble.

Quick Chicken Tacos (with Sauce!) Recipe

Recipe by James Level

0.0 from 0 votes

I stuffed a crisp corn taco shell with juicy chicken for my Mexican Chicken Tacos and slipped in an unexpected pantry ingredient that always prompts questions.

Pin

Servings

8

servings

Calories

248

kcal

Equipment: 1. Mixing bowl and whisk, to make the chipotle lime sauce and let flavors marry
2. Measuring cups and spoons, for sour cream, mayo, lime, adobo and spices
3. Sharp chef’s knife and cutting board, for chicken, onion, pepper and tomato
4. Large skillet (12-inch if you got it) and a spatula or tongs, to cook the veggies and chicken
5. Two forks for shredding the chicken right in the pan
6. Baking sheet or a second skillet, to warm and crisp the taco shells
7. Small bowl or jar and spoon, to hold and drizzle the sauce while assembling
8. Oven or microwave (and oven mitts), depending how you warm the shells

Ingredients

• 8 to 10 crisp corn taco shells

• 1 lb boneless skinless chicken breasts or thighs thinly sliced or shredded

• 1 tbsp vegetable oil

• 1 small yellow onion thinly sliced

• 2 cloves garlic minced

• 1 small bell pepper thinly sliced optional

• 1 tbsp taco seasoning or use this mix 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper

• 1/4 cup chicken broth or water

• 1 lime cut into wedges

• 1/2 cup shredded cheddar or Monterey Jack cheese

• 1/2 cup shredded cabbage or lettuce

• 1/4 cup fresh cilantro chopped

• 1 medium tomato diced or 1/2 cup pico de gallo

• 1/2 cup sour cream or Greek yogurt

• 2 tbsp mayonnaise

• 1 tbsp lime juice

• 1 to 2 tbsp adobo sauce from canned chipotle peppers or 1 finely chopped chipotle pepper

• 1/2 tsp chili powder for the sauce

• salt and pepper to taste

Directions

• Make the sauce first so flavors can marry: whisk together 1/2 cup sour cream or Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 to 2 tbsp adobo sauce (or 1 finely chopped chipotle pepper), 1/2 tsp chili powder and a pinch of salt and pepper; taste and add more adobo or salt if you want it hotter or tangier.
• Prep the rest: cut 1 lb boneless skinless chicken into thin strips or leave whole to shred later, thinly slice 1 small yellow onion and 1 small bell pepper if using, mince 2 cloves garlic, chop 1/4 cup cilantro and dice 1 medium tomato or measure 1/2 cup pico de gallo; have 8 to 10 crisp corn taco shells ready.
• Heat 1 tbsp vegetable oil in a large skillet over medium high heat. Add the onion and bell pepper and cook until softened and starting to brown, about 3 to 4 minutes, then stir in the garlic for 30 seconds until fragrant.
• Add the chicken and 1 tbsp taco seasoning (or use the spice mix: 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper). Cook until the outside is browned, then pour in 1/4 cup chicken broth or water, scrape up any brown bits, cover and simmer 4 to 6 minutes until cooked through. If pieces are large, shred with two forks in the pan and let the sauce reduce a minute so the chicken stays juicy.
• While chicken finishes, warm and crisp the shells: bake in a single layer at 375 F for 5 to 7 minutes, or heat in a dry skillet 30 to 60 seconds each side, or microwave stacked with a damp paper towel for 20 to 30 seconds if you just wanna go fast.
• Fold in a squeeze of lime juice into the chicken and check seasoning, add salt and pepper to taste. If you like extra heat, stir in a little more adobo sauce.
• Assemble tacos: divide the chicken among 8 to 10 shells, sprinkle about 1/2 cup shredded cheddar or Monterey Jack over the hot chicken so it melts slightly, then top with 1/2 cup shredded cabbage or lettuce, diced tomato or pico, and chopped cilantro.
• Drizzle or dollop the chipotle lime sauce on top, serve with lime wedges for squeezing and extra sauce on the side. Eat right away so shells stay crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 142g
• Total number of serves: 8
• Calories: 248kcal
• Fat: 13g
• Saturated Fat: 3.8g
• Trans Fat: 0.06g
• Polyunsaturated: 3g
• Monounsaturated: 6.3g
• Cholesterol: 63mg
• Sodium: 299mg
• Potassium: 283mg
• Carbohydrates: 11.6g
• Fiber: 1.6g
• Sugar: 2.5g
• Protein: 20.8g
• Vitamin A: 1200IU
• Vitamin C: 15mg
• Calcium: 43mg
• Iron: 1mg