Crispy Cheesy Chicken Tacos
These crispy cheesy chicken tacos are dreamy! Made with seasoned chicken thighs, the tortillas are coated in melty, crispy cheese and topped with a quick pico de gallo. Easy, delicious an such a great weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken thighs
- kosher salt and pepper
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chile powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 small (4-inch) flour tortillas
- 8 ounces sharp cheddar cheese, freshly grated
quick pico
- 1 cup grape tomatoes, quartered
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 15 to 20 minutes, or until the internal temperature reaches 165 degrees F. In a bowl, combine the cumin, paprika, chili powder, garlic powder and onion powder in a bowl. Set aside.
- While the chicken is cooking, make the quick pico. Season with a pinch of salt and pepper.
- As soon as the chicken is finished cooking, add it to the bowl of your electric mixer. Do not discard any juices in the pan you cooked it in. Turn the mixer on to low speed for a few seconds to break up the chicken. Add the spices and mix the chicken on low speed for a full minute or two to completely shred it and incorporate with the spices. Transfer the chicken back to the pan with the juices and toss it well, incorporating the juice. This is how the chicken will stay moist.
- To make the tacos, sprinkle ½ ounce of cheddar in a clean non-stick skillet over medium-low heat. It should start to melt right away. Place your tortilla directly on top of the cheese.
- Add another ½ ounce of cheese to the tortilla.
- Top with a spoonful of the chicken and the quick pico. At this point, the cheese on the bottom should be golden and crispy!
- Gently fold the tortilla in half. Transfer from the skillet to a plate. Serve with more of the pico and a squeeze of lime. Repeat with remaining ingredients. Enjoy!
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