Everyday Kitchen

Mexican · Dinner

Chicken tacos

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Cook chili-spiced chicken strips and serve them in warm tortillas. Cabbage and lime add crunch and brightness.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken tacos
The source shows chicken club tacos with different toppings. This draft lists cabbage, tomato, onion, lime and coriander. This is a representative photograph, not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Serving

Equipment

Wide pan; clean board; bowl; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Season · About 5 min

  1. Mix 600 g chicken thighs, sliced, 25 ml neutral oil, 1 tsp ground cumin, 1 tsp paprika, ½ tsp chili powder, ¾ tsp salt. Keep raw chicken separate from the serving vegetables. Do not wash raw chicken.

Sear · About 12 min

  1. Cook the chicken in a hot wide pan for 10–12 minutes, turning often.

    Check: Check the thickest strips reach 74°C / 165°F.

Prepare toppings · About 5 min

  1. Mix 150 g cabbage, shredded, 150 g tomatoes, diced, 60 g red onion, diced, 30 ml lime juice and 15 g coriander leaves in a clean bowl.

Warm and fill · About 3 min

  1. Warm 8 small tortillas in a dry pan for 20–30 seconds per side. Divide chicken and toppings between tortillas.

    Check: Serve promptly so the tortillas stay soft.

Tips

  • Cook chicken in batches if the pan is small.
  • Warm tortillas just before filling.

Substitutions

  • Use corn or flour tortillas.
  • Use shredded lettuce instead of cabbage.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cut toppings one day ahead; refrigerate them separately.
  • Season chicken ahead and keep it refrigerated.

FAQ

Can I use cooked chicken?

Warm cooked chicken with the spices to 74°C / 165°F.

How do I stop tortillas cracking?

Warm them and keep covered with a clean towel before filling.

Are these gluten-free?

Use labelled gluten-free corn tortillas and check all seasonings.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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