Easy Weeknight Chicken Tacos
These Easy Weeknight Chicken Tacos are a fresh and zesty spin on taco night! Juicy, seasoned chicken is seared to perfection and tucked into warm tortillas, then loaded with creamy avocado, crisp slaw, pico de gallo, and a dollop of tangy yogurt. Finished with a squeeze of lime and fresh cilantro, they’re bold, vibrant, and made to hit the table fast!
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Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, diced
- 2 tbsp olive oil
- Juice of 1 lime
- 2 tbsp ButcherBox Louisiana Seasoning
- Corn or flour tortillas
Toppings (Optional but recommended):
- Diced avocado
- Shredded cabbage
- Pico de gallo
- Greek yogurt or sour cream
- Chopped cilantro
Instructions
How to Cook:
- In a bowl, combine diced chicken, olive oil, lime juice, and Louisiana seasoning. Mix well and let sit for 10–15 minutes.
- Heat a large skillet over medium-high heat. Add chicken and sear for 6–8 minutes, or until browned and cooked through.
- Heat tortillas in a dry skillet or over an open flame for 10–15 seconds per side until warm and pliable.
- Fill each tortilla with cooked chicken and your favorite toppings like avocado, slaw, pico, yogurt, and cilantro.
- Make a quick slaw by tossing shredded cabbage with a squeeze of lime juice and a pinch of Louisiana seasoning, it adds crunch and a zesty kick!
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