This is such a simple and fuss-free chicken taco recipe, making it perfect for busy weeknights or when you want something tasty without spending hours in the kitchen. Not only is it incredibly easy to prepare — with minimal ingredients and quick cooking time — but it also makes a smart, healthy meal choice for anyone looking to eat lighter or follow a low-calorie diet.
Here is the nutrition for this recipe- each serving provides 496 kcal, 33g protein, 56g carbohydrates (of which 11g sugars), 14g fat (of which 3g saturates), 5.5g fibre and 2.2g salt.
Chicken taco ingredient list-
Ingredient list for the marinade-
Two crushed or finely shredded garlic cloves
Just one orange, its juice and zest
Two huge limes, juice and zest only
Two tablespoons of spicy Mexican chilli sauce
Two tablespoons of tomato purée
One teaspoon of dried oregano
One teaspoon of ground cumin
One teaspoon of fine salt or flaky sea salt, and one teaspoon of freshly ground black pepper
For the chicken-
Six skinless, boneless, and fat-trimmed chicken thigh fillets
Four warmed corn tortillas to serve
To serve, separate, rinse, and dry the leaves of two Little Gem lettuces.
One ripe avocado (about 150g/5½oz), peeled, sliced, and stoned for serving
Reduced-fat crème fraîche or soured cream, to serve
For the pickled red onion-
One red onion, cut into thin slices
One tablespoon of red or white wine vinegar
One tablespoon of caster sugar
Chicken taco- step by step instruction method!
Step 1
To prepare the marinade, begin by placing all the listed ingredients into a large mixing bowl — ideally one with enough room to comfortably hold and coat the chicken pieces. Use a whisk or spoon to thoroughly combine everything until the marinade is smooth and evenly blended. This mixture should be fragrant and flavorful, setting the stage for tender, juicy chicken packed with taste.
Step 2
Next, add the chicken to the bowl, ensuring each piece is fully submerged or at least well coated. Use tongs or clean hands to turn the chicken several times in the marinade, making sure all surfaces are covered. This step is important, as it allows the flavors to fully penetrate the meat, helping to keep it moist and flavorful during cooking.
Step 3
Once the chicken is coated, cover the bowl with cling film or a tight-fitting lid. Transfer it to the refrigerator and let it marinate for at least 30 minutes, though up to 60 minutes is ideal if you have the time — the longer it sits, the more intense and developed the flavor will be. This short rest in the fridge not only enhances the taste but also helps tenderize the meat, making it more succulent when cooked.
Step 4
Preheat your oven to 220°C (200°C for fan ovens) or Gas Mark 7. This high heat is ideal for roasting the chicken quickly, helping it develop a beautifully golden, slightly crisp exterior while staying juicy and tender on the inside. While the oven is heating up, line a large baking tray with a sheet of baking paper or parchment. This step not only helps prevent the chicken from sticking to the tray but also makes cleanup much easier afterward.
Step 5
Once the oven is preheated and the tray is ready, remove the marinated chicken from the fridge. Allow it to sit at room temperature for 5 to 10 minutes — this helps it cook more evenly. Then, using tongs or clean hands, carefully place the chicken pieces onto the prepared baking tray, arranging them in a single layer. Make sure to leave a little space between each piece so they roast evenly and the hot air can circulate around them. If there’s any extra marinade left in the bowl, you can spoon a bit over the top of the chicken for extra flavor.
Step 6
Apply a large amount of the marinade to the chicken. The marinade should be slightly browned in spots, and the chicken should be cooked through and tender after 20 to 25 minutes of roasting in a preheated oven. When a skewer is inserted into the thickest section of the fillet, the fluids should run clear and show no signs of pink, indicating that the chicken is cooked through.
Step 7
Meanwhile, while the chicken is roasting, you can prepare the quick pickled red onion — a vibrant, tangy topping that adds a burst of flavor and color to your finished dish. Start by thinly slicing a red onion and placing the slices into a heatproof bowl. The thinner the slices, the faster and more evenly they’ll pickle. Next, pour over enough freshly boiled water to completely cover the onions. This brief soak softens the onion’s sharpness and helps mellow its bite while preserving its beautiful color. Let the onion sit in the hot water for about 10 minutes.
Step 8
Once the time is up, drain the onions well using a sieve or colander and return them to the bowl. While the onion is still warm, stir in a generous splash of vinegar — white wine vinegar or apple cider vinegar both work beautifully — along with a teaspoon of caster sugar. Mix everything thoroughly until the sugar has dissolved and the onion is evenly coated.
Step 9
Allow the mixture to stand for at least another 10 minutes, though longer is even better if you have the time. The result is a quick pickle with a perfect balance of tanginess and sweetness, ideal for cutting through rich or savory dishes. Drain before serving, and enjoy it as a bright, zesty topping that adds depth to tacos, salads, or grilled meats.
Step 10
Once the chicken is cooked, transfer it to a board and let it rest briefly. Use two forks to shred it into bite-sized pieces. To serve, place the warm tortillas on plates and fill each one with a generous spoonful of the shredded chicken. Top with crisp lettuce, creamy avocado slices, tangy pickled red onions, and a dollop of soured cream. Add a squeeze of lime or a sprinkle of coriander if you like, and enjoy immediately.
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