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super close up of saucy shredded chicken in a tortilla
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Spicy Chicken Tacos

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, whether you're a fan of just a little kick or prefer your tacos with serious heat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican Inspired
Servings: 6
Calories: 309kcal
Author: Claire | Sprinkle and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

US Customary - Grams
  • 2 tablespoon tomato paste
  • 2 tablespoon chicken broth (see note 1)
  • 1 tablespoon lime juice
  • 3 tablespoon chicken taco seasoning (see note 2)
  • 1½ lb chicken thighs skinless boneless (see note 3)
  • 2 tablespoon oil
  • 2 cloves garlic sliced
  • 3 jalapeños chopped (see note 4)
  • 1 cup broth
  • 1 teaspoon red pepper flakes (see note 5)
  • 1 tablespoon chopped fresh cilantro

Instructions

  • Combine the tomato paste, chicken broth, lime juice, and chicken taco seasoning in a large bowl.
    2 tbsp tomato paste
    2 tbsp chicken broth
    1 tbsp lime juice
    3 tbsp chicken taco seasoning



  • Add the whole chicken thighs and turn to coat in the mixture.
    1½ lb / 680 g chicken thighs



  • Place a large skillet/frying pan over medium heat. Add the oil and cook chicken for 3-4 minutes on each side until seared.
    2 tbsp oil



  • Remove the chicken from the pan.
  • Return the skillet to the heat and add the chopped garlic and jalapeño. Stir them around until they start to smell aromatic. Then add in the chicken broth and red pepper flakes. Bring to a low simmer.
    2 cloves garlic
    3 jalapeños
    1 cup / 240 ml broth
    1 tsp red pepper flakes



  • Meanwhile, shred (or chop) the chicken (see note 6).
  • Add the shredded chicken to the sauce and stir well. Simmer for 3-4 minutes until the sauce reduces and starts to coat the chicken. If your sauce evaporates too quickly, add a bit of chicken broth (or even water).
  • Once cooked stir through the fresh cilantro. Taste and add extra salt if needed (see note 2)
    1 tbsp chopped fresh cilantro



Notes

  1. You can sub in veg or beef broth. We go for the low-sodium varieties.
  2. I make my own 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. Depending on the salt content of your chosen brand, you may need to add salt at the end of cooking.
  3. Use skinless and boneless thighs; you can also substitute for chicken breasts.
  4. 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.
  5. 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.
  6. You will find that some of the chicken isn't fully cooked at this point; don't worry. It is going back into the pan to cook in the sauce.

Nutrition

Calories: 309kcal | Carbohydrates: 4g | Protein: 20g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 394mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
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