Chicken Soft Tacos - Inspired by Del Taco's Grilled Chicken Taco and their Chicken Burrito. My Chicken Soft Tacos are made with tender seasoned pieces of chicken layered with creamy sauce, shredded lettuce and cheese on soft flour tortillas.
You are going to love my Easy Chicken Soft Tacos! They come together in under 30 minutes and have become a staple in our home. Serve tacos with my tasty homemade Crinkle Cut Fries or with your favorite Mexican side dishes.
This is a super family-friendly recipe! You will get about 8-12 soft tacos depending on the size of the tortillas you use. This recipe can easily be doubled or tripled if you are cooking for a larger crowd.
Ingredients You Need To Make Chicken Soft Tacos:
Chicken Thighs or Breasts - Use boneless, skinless chicken thighs or breasts. You'll need about one and a half pounds.
Iceberg Lettuce - Shredded iceberg lettuce adds the perfect crunch and flavor to these delicious tacos.
Cheddar Cheese - Shredded sharp cheddar cheese is best but you can also use mild or your favorite cheddar cheese.
Flour Tortillas - You'll need about eight to twelve small taco flour tortillas to serve about four people.
Sour Cream - You can use sour cream or greek yogurt to make the creamy sauce.
Mayonnaise - Use your favorite brand of mayonnaise to make the creamy taco sauce.
Lime Juice - Fresh squeezed lime juice goes on your tacos before serving.
Seasonings - Cumin, Paprika, Chili Powder, Garlic Powder, Black Pepper, Salt.
How To Make Chicken Soft Tacos:
Combine mayo and sour cream to make the creamy taco sauce and place in fridge for later.
Season chicken on all sides with the taco seasonings blend.
Heat oil in your skillet or grill pan over medium heat. Add chicken thighs and cover and cook for 4-5 minutes until bottoms are golden-brown. Remove lid and flip chicken over. Cook for another 4-5 minutes until chicken is cooked through to at least 165 degrees.
Transfer chicken to a cutting board and cut into bite size pieces.
Lightly heat flour tortillas on a skillet.
Arrange tacos by spreading creamy taco sauce on the tortilla, topped with chicken, shredded lettuce, shredded cheese and a squeeze or lime juice.
Serve with your favorite hot sauces and side dishes! Enjoy!
Tools To Have On Hand:
Skillet or Grill - Use a skillet to cook the chicken in.
Bowls - A small bowl to mix the creamy taco sauce and a large bowl to season chicken in.
Measuring Cups and Spoons - To properly measure all of your ingredients.
More Favorite Taco Recipes:
Pollo Asada Tacos - Delicious authentic Mexican style marinated chicken tacos grilled to perfection on the barbecue and topped off with avocado salsa verde, onion, cilantro and radishes.
Baked Chicken Taquitos - Shredded chicken wrapped tightly in corn tortillas then baked (or fried) to golden perfection. Serve with guacamole, salsa or sour cream!
Carne Asada Street Tacos - Delicious marinated carne asada served on lightly grilled corn tortillas with fresh cilantro, chopped onion.
Baked Chicken Flautas - Shredded chicken rolled in flour tortillas baked to crispy perfection.
Side Dishes To Serve With Tacos:
Crinkle Cut Fries - Serve Chicken Soft Tacos with crinkle cut fries just like they do at Del.
Instant Pot Refried Beans - The easiest, most delicious authentic style Mexican refried beans made in an instant pot (pressure cooker)!
Mexican Rice - The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Chicken Soft Tacos
Ingredients
- 1 ½ lbs. Chicken Thighs or Breasts boneless, skinless
- 2 cups Iceberg Lettuce shredded
- 1 cup Cheddar Cheese shredded
- 1 Lime cut into wedges
- 8-12 Small Taco Flour Tortillas (we use low carb street taco tortillas)
Creamy Taco Sauce
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
Taco Seasoning:
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cumin
Instructions
- Combine mayo and sour cream to make the creamy taco sauce and place in fridge for later.
- Season chicken on all sides with the taco seasonings blend.
- Heat oil in your skillet or grill pan over medium heat. Add chicken thighs and cover and cook for 4-5 minutes until bottoms are golden-brown. Remove lid and flip chicken over. Cook for another 4-5 minutes until chicken is cooked through to at least 165 degrees.
- Transfer chicken to a cutting board and cut into bite size pieces.
- Lightly heat flour tortillas on a skillet.
- Arrange tacos by spreading creamy taco sauce on the tortilla, topped with chicken, shredded lettuce, shredded cheese and a squeeze or lime juice.
- Serve with your favorite hot sauces and side dishes! Enjoy!
Notes
- This recipe calls for 8-12 taco flour tortillas depending on the size you use.
Nutrition
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