comment icon 49 more comments I want to fully turn my brain off, go into full autopilot mode, and get these chicken tacos on the table 20 minutes later. (And ideal if they can also be some of my favorite, most delicious tacos I’ve ever made.) And that is how I arrived here, at what is probably our new house favorite chicken taco. This is where I live now. The chicken for these tacos is juicy, flavorful, and usually eaten right off the cutting board. Just absolutely mindless in the best possible way. You only need to remember three things: These three miracle workers give us flavor, flavor, and more flavor. The chicken gets a nice burnished-like exterior, almost looking like you grilled it. And once the chicken is done, you’re home free! Add some green sauce, tuck into a tortilla, build a rice bowl or burrito, and life just got so good. I usually finish it with cilantro and onions, but this would also be awesome with some pickled onions and/or a simple green salad on the side! Don’t skip the green sauce, except if you’re out of time in which case this can still be delicious with a favorite store-bought salsa (think: Mateo’s or Trader Joe’s guacasalsa). Or, for an even faster homemade sauce: this little 2 minute avocado dip! House favorite. Extra lime squeezies. Life is good! 5 from 22 reviews
1 lb. boneless skinless chicken thighs 1/2 tablespoon soy sauce 1/2 tablespoon avocado oil 1 clove garlic, grated (or 1 tsp of garlic paste, or 1/2 teaspoon garlic powder) 2–3 tablespoons taco seasoning (I use Siete brand)
Avocado Aji Verde
1/2 avocado 1/2 cup mayo 3–ounce chunk of cotjia cheese 1 big handful of cilantro stems and leaves (roughly 1/2 cup) 1 clove garlic juice of 1–2 limes (2 tablespoons) 2 tablespoons water (more as needed)
Extras
Tortillas Limes, cilantro, and onion for topping
Once you put the chicken in the air fryer (or on a sheet pan), if the surface looks like there’s not enough seasoning coverage, just sprinkle with a little bit more taco seasoning and oil to evenly coat the surface, or brush on some of the extra flavor paste from the bowl. Not necessary for flavor, but it’ll make it look nice and pretty for ya! I usually cook mine in the air fryer for 11 minutes at 400 degrees – that seems to be the sweet spot for my air fryer, but each one will vary slightly. You want the chicken to be cooked to an internal temp of 165 degrees. Here’s my go-to meat thermometer that I use almost every time I make chicken to make sure I’m on the mark! Every taco seasoning is different so you may need to experiment to find the best one for you! Many have a starchy element like cornstarch which helps create that crisped, golden exterior on the chicken. Some are sweeter, spicier, saltier, etc. I use the Siete taco seasoning (mild) almost every time, and it’s mild enough for my girls, and also delicious enough that me and my husband also really love it. It’s the goat for us!
Three Top-Rated Taco Recipes
