Go Back

Cantina-Style Chicken Tacos

These tacos are packed with bold, authentic flavors that will transport you straight to your favorite cantina.
Print Recipe
Cantina Style Chicken Tacos
Prep Time:10 minutes
Cook Time:20 minutes

Ingredients

For the Taco Seasoning:

  • 1.5 tablespoons cornmeal
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1/2 tablespoons cumin
  • 1/2 tablespoons oregano
  • 1/2 tablespoons dried minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon cocoa powder

For the Tacos:

  • 12 ish Corn Tortillas
  • 1 & 1/2 pounds boneless skinless chicken thighs
  • 2 tablespoons avocado oil for the pan, divided
  • 3 tablespoons lime juice
  • Queso Fresco
  • Red Onions
  • Pico De Gallo

Instructions

30-Minute Stove-Top Chicken Tacos

  • Prep the Chicken: Place 1½ pounds of chicken thighs on a plate or in a shallow dish. Sprinkle taco seasoning evenly over the chicken and massage it in with your hands to coat completely. Let the chicken rest and absorb the flavors for at least 15 minutes or up to 24 hours in the fridge.
  • Heat the Pan: Warm a large (12-inch) sauté pan over medium-high heat for about 3 minutes. Once hot, add 1 tablespoon of oil and swirl it around the pan until it shimmers.
  • Cook the Chicken: Gently place the chicken thighs into the pan, spacing them out so they’re not crowded. (You’ll likely need to cook in two batches.) Once the chicken is in the pan, leave it alone—don’t move or poke it—to ensure a nice sear. Lower the heat to medium.
  • Sear and Flip: Cook the chicken for 3-4 minutes. If it sticks when you try to flip it, it’s not ready yet. Once the chicken releases easily, use tongs to flip each piece. Add 1 tablespoon of butter to the pan and swirl to coat. Cook the other side for another 2 minutes or until golden brown and the internal temperature reads 160°F.
  • Rest and Repeat: Remove the chicken to a cutting board, cover loosely with foil, and repeat the process with any remaining chicken.
  • Shred the Chicken: Once the chicken has rested for a few minutes, slice it against the grain and shred it into smaller pieces. Transfer to a serving bowl, squeeze the juice of one lime over the top, and pour in any pan drippings for extra flavor.

Slow Cooker Chicken Tacos

  • Prepare the Chicken: Add 1½ pounds of chicken to your slow cooker. If you’re using skin-on thighs, trim the skin first. Sprinkle taco seasoning mix over the chicken and rub it in evenly.
  • Add Butter: Cut 2 tablespoons of butter into small chunks and scatter them evenly over the chicken.
  • Cook Low and Slow: Cover the slow cooker with the lid and set it to LOW. Let it cook for 2½ to 3 hours.
  • Shred and Serve: Remove the chicken from the slow cooker and let it rest for a few minutes. Shred the chicken—it should fall apart easily—and transfer it to a serving bowl. Squeeze the juice of one lime over the top, and pour in the flavorful drippings from the slow cooker.

Tortilla Tips:

  • Charred Tortillas (Gas Stove): Heat a gas burner to medium-high. Place a corn tortilla directly over the flame and let it char for 5-10 seconds. Flip with tongs to char the other side. Once the edges are blackened, transfer the tortilla to a zip-top bag and seal it to steam. Every few tortillas, add a damp paper towel to the bag to keep them soft and pliable.
  • Tortillas Without a Gas Stove: Heat tortillas in a dry skillet or pan until warm. Then, transfer them to a zip-top bag and seal with a damp paper towel as described above.
Servings: 4