Spicy Chicken Tacos

These spicy chicken tacos are perfect for bringing some heat to your weeknight dinners! 

Looking for a taco recipe that will wake up your taste buds? These spicy chicken tacos are exactly what you need! With tender, juicy chicken cooked in a fiery marinade, every bite delivers a perfect mix of smoky, savory flavors. 

Whether you're having a taco night with friends or just craving something flavorful, these tacos are sure to hit the spot. You can easily adjust the spice level, so whether you're a fan of just a little kick or prefer your tacos with serious heat, this recipe has you covered. 

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Chicken broth: You can sub in veg or beef broth. We go for the low-sodium varieties. 
Chicken taco seasoning: I make my chicken taco seasoning in bulk. It is really easy, and we get through a lot of it! Have a go with my recipe, or buy a brand you love. 
Lime juice: Fresh is best, but you can substitute with orange juice if you don't have limes. 
Chicken thighs: Use skinless and boneless thighs for easy cooking and juicy meat. 
Garlic: The recipe has two cloves of garlic, but as I always say, measure garlic with your heart! 
Jalapeños: These add flavor and some heat to the chicken. You can remove the seeds and membrane to cool them slightly. Or just chop the whole thing if you like the kick. You can reduce or increase the amount to suit your family's tastes.
Red pepper flakes: As written, the recipe has a kick but not a blow-your-head-off heat. Feel free to reduce or increase the red pepper flakes to suit your tastes. 
Fresh cilantro: If this tastes like soap to you, feel free to leave it out of the recipe.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• The chicken doesn't need to be left to sit in the spices. It is coated in them and then cooked whole before being shredded. 
• Don't use too much heat when cooking the chicken; you need medium heat. If you go too high, the spices start to burn.
• The chicken thighs cook for around 6 minutes at first. When you shred the chicken, you'll see some bits aren't entirely cooked. Don't worry; you will add the shredded chicken to the sauce and cook it some more. So it will all be cooked through by the time you serve.
• If you don't want to shred the chicken, you can chop it into small pieces or slices with a sharp knife. (again, don't worry that it isn't cooked through yet)
• Cook the sauce for a few minutes before adding the chicken so that it starts to reduce. The craggy shredded chicken will absorb plenty of sauce, too.

Why You'll Love These Spicy Chicken Tacos

• The chicken is saucy, meaning you just need a few toppings to make excellent tacos.
• The whole recipe takes under 30 minutes.
• You can adjust the spice levels easily.
• Leftovers are great for freezing. 
• Great for making ahead of time.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• You can substitute chicken breast for the chicken thighs. 
• Add extra vegetables by frying onions and bell peppers with the garlic and jalapeno.
• Add sweetness to balance the heat by stirring through some pineapple chunks just before it is ready.

Accompaniments: We love this stuffed into a soft flour tortilla or a crunchy corn tortilla (well, not me as I don't like them - but some of the family do)

I usually make a quick tomato and onion salad and grab some Queso Fresco, which is enough for these saucy spicy tacos. (If you can't find Queso Fresco, feta crumbles work well too!) Occasionally, we'll add some guacamole or shredded lettuce/cabbage/.

Wine: Go for a fruity sauvignon blanc or a dry rose to balance the heat. They have enough acidity but a rounded, fruity taste that won't get lost with the jalapeno. Or go for a Pinot Noir; its earthy flavor and lower alcohol content than some reds will work well with the heat. (I would serve it chilled.... don't knock it until you've tried it!)