Recipe

Spiced Chicken Tacos

Juicy, pan-seared chicken with a warm spice rub, a punchy lime crema, and crisp toppings for tacos that taste restaurant-level with minimal effort.

By Matt Campbell

•

4.8

Three spiced chicken tacos in warm corn tortillas topped with shredded cabbage, cilantro, and a drizzle of lime crema on a wooden board with lime wedges

Jump to Recipe

If you want tacos that feel luscious and rich without turning your kitchen into a full-time job, this is the move. We are talking chicken that gets real color in a hot pan, spices that bloom in the fat, and a quick lime crema that makes everything taste brighter and more expensive.

This recipe is built for real life: accessible ingredients, clear steps, and a little freedom to improvise. Use thighs for maximum juiciness, breasts if that is what you have, and do not skip the final squeeze of lime. It is the difference between “pretty good” and “wait, make these again tomorrow.”

Spiced chicken pieces searing in a cast iron skillet with visible browned edges

Why It Works

Big flavor fast: A simple spice blend plus high heat gives you that taco-stand depth quickly.
Juicy chicken: A short rest after cooking keeps the juices where they belong.
Rich but balanced: Lime crema adds cool richness, while cabbage and cilantro bring crunch and lift.
Weeknight flexible: Works in a skillet, grill pan, or on the grill, and leftovers are amazing in bowls and salads.

Pairs Well With

Storage Tips

How to Store Leftovers

Store components separately if you can. Chicken stays juicy longer, tortillas do not get soggy, and toppings keep their crunch.

Chicken: Cool, then refrigerate in an airtight container for up to 4 days.
Lime crema: Refrigerate up to 5 days. Stir before using.
Shredded cabbage: Refrigerate up to 3 days (best texture in the first 1 to 2 days).

Reheating

Skillet: Best option. Splash in a teaspoon of water, cover, warm over medium-low until hot.
Microwave: Cover and heat in short bursts so it does not dry out.

Freezing: Freeze cooked chicken (no toppings) up to 2 months. Thaw overnight in the fridge, then reheat in a skillet.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Slice breasts into thin cutlets or strips so they cook fast and stay tender. Watch closely and pull them as soon as they hit 165°F.

Is 165°F the only “done” temp that works?

165°F is the safe minimum. For thighs, you can absolutely take them to 175 to 185°F for a more tender, juicy bite. They have more fat and collagen, so higher heat is your friend.

How do I make these less spicy?

Skip the cayenne and use a mild chili powder. (I mean the common American-style chili powder blend, not straight ground chile.) You still get warmth from cumin, smoked paprika, and garlic.

What tortillas work best?

Corn gives you the best flavor and taco shop vibe. Flour is softer and easier for kids. Either way, warm them so they stay pliable and do not taste raw. For corn tortillas especially, keep them wrapped in a clean towel after warming so they stay soft and do not crack.

Can I prep anything ahead?

Absolutely. Mix the spice blend and lime crema up to 3 days ahead. You can also shred cabbage and chop cilantro in advance. Cook chicken fresh if possible for the crispest edges.

How do I keep the chicken from getting watery?

Two things: do not overcrowd the pan, and make sure it is hot before the chicken goes in. Crowding steams instead of sears.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal)
Mixing bowl
Cutting board and sharp knife
Tongs
Microplane or fine grater (optional for garlic)
Instant-read thermometer (optional but helpful)

I built this taco recipe the way I like to cook at home: one pan, loud flavors, and a sauce that makes you feel like a genius. It started as a “what do we have” night with a pack of chicken thighs and a half-empty spice drawer. The first version was good, but the moment I whisked up a quick lime crema and added crunchy cabbage, it turned into that kind of dinner where people hover near the stove, stealing pieces of chicken like it is their job.

Spiced Chicken Tacos

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 to 20 minutes

Total Time 35 minutes

Servings 4 (8 to 10 tacos, about 2 to 3 per person)

Ingredients

For the spiced chicken

1 1/2 lb boneless, skinless chicken thighs (or breasts)
1 1/2 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp chili powder (American-style blend)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1 tbsp lime juice (to finish, plus wedges for serving)

For the lime crema

1/2 cup sour cream (or Mexican crema)
1 to 2 tbsp lime juice (to taste)
1 small garlic clove, finely grated (optional)
1/4 tsp kosher salt
1 to 2 tbsp water, to thin as needed

For serving

8 to 10 corn or flour tortillas
2 cups shredded cabbage (green, red, or a mix)
1/2 cup chopped cilantro
1 avocado, sliced (optional)
1/2 cup diced onion or quick-pickled red onion (optional)
Lime wedges
Hot sauce (optional)

Instructions

Season the chicken. Pat chicken dry. If thighs are large, cut each into 2 to 3 pieces (or lightly pound to an even thickness) so they sear instead of steaming. In a bowl, toss with olive oil, salt, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if using.
Make the lime crema. In a small bowl, stir together sour cream, lime juice, garlic (if using), and salt. Add water 1 tablespoon at a time until it is drizzleable. Refrigerate until needed.
Sear the chicken. Heat a large skillet over medium-high heat. When hot, add chicken in a single layer. Cook without moving it much until deeply browned, then flip and finish cooking.
- Whole thighs or larger pieces: about 5 to 7 minutes per side.
- Thin cutlets or strips: about 3 to 4 minutes per side.
Cook to 165°F minimum. (For thighs, 175 to 185°F is even more tender.)
Rest, then chop. Move chicken to a cutting board and rest 5 minutes. Chop into bite-sized pieces. Toss with 1 tablespoon lime juice and a pinch of salt if needed.
Warm tortillas. Warm tortillas in a dry skillet 20 to 30 seconds per side, or wrap in a damp paper towel and microwave 20 to 30 seconds. For corn tortillas, keep them wrapped in a clean towel after warming so they stay pliable.
Assemble. Add chicken to tortillas. Top with cabbage, cilantro, and a generous drizzle of lime crema. Add avocado, onion, and hot sauce if you like. Serve with lime wedges.

Hands assembling a chicken taco with cabbage and a drizzle of lime crema

Nutrition information is estimated.

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