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–+ servings
Easy Chicken Tacos with guacamole and sour cream on a skillet.

The Best Chicken Skillet Tacos

Chicken Skillet Tacos are a quick and easy dinner recipe that comes together in about 25 minutes or less. Crispy corn tortillas are filled with seasoned chicken tenders, cheese, and an onion cilantro Pico! Your mouth is going to have a Fiesta!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 tacos
Calories 676 kcal

Ingredients
  

  • 2 lbs chicken tenders or boneless skinless chicken breast, diced.
  • 2 Tablespoons Olive Oil
  • 6 Tablespoons butter - divided
  • 1 teaspoon salt
  • ¼ teaspoon cayenne powder - optional
  • 4 teaspoons chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon semi-dried cilantro or fresh cilantro
  • ¼ teaspoon black pepper
  • 1 teaspoon Black Stone Tequila Lime Seasoning optional
  • 20 white corn tortilla shells
  • 3 cups shredded cheddar cheese or Mexican blend
  • 2 Tablespoons Vegetable Oil for frying

Cilantro Onion Pico

  • ½ cup yellow onion - finely chopped
  • ½ cup fresh cilantro - finely chopped
  • 1 lime - juiced
  • Salt and pepper to taste

Instructions
 

  • In a small bowl combine salt, cayenne powder (optional), chili powder, cumin, dried cilantro, pepper, and tequila lime seasoning (optional). Mix until well combined. Set aside.
  • In another small bowl combine Pico ingredients. Onion, cilantro, lime juice, salt and pepper. (Note for hotter Pico add minced chopped jalapeño)
  • In a large bowl place diced chicken. Add seasoning mix. Stir to combine.
  • Preheat a large skillet, over medium-high heat, add olive oil and half of butter (3 Tablespoons). Add diced seasoned chicken. Cook until juices run clear and meat reaches a temperature of 165° F. About 7–10 minutes. Remove cooked chicken from skillet and set aside.
  • In the same skillet over medium high heat, add remaining butter and a splash of vegetable oil. Add 2-3 corn tortillas. Lay them flat. Working quickly, place a hefty pinch, or two, of grated cheese down the center of each tortilla. Add 2–3 tablespoons of cooked chicken on top of the cheese.
  • Fold the tortilla in half. Press down with cooking spatula. Cook until bottom is lightly crisp and golden brown. Using tongs carefully flip tortilla over and cook the other side. Once cooked remove from skillet and place on a paper towel lined plate.
  • Finish taco by topping chicken and cheese with a sprinkle of onion-lime Pico, guacamole, and sour cream.

Nutrition

Serving: 2gCalories: 676kcalCarbohydrates: 47gProtein: 33gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 104mgSodium: 1344mgFiber: 5gSugar: 2g
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