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Smashed Chicken Tacos

Smashed chicken tacos in warm corn tortillas topped with shredded lettuce, diced tomatoes, and fresh lime wedges served on a wooden board
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Crispy, juicy, and loaded with bold smoky flavor. These smashed chicken tacos use flattened chicken thighs seared to golden perfection and come together in about 25 minutes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 6–8 thighs, similar size preferred)
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8–12 small corn or flour tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Diced onions
  • Jalapeños
  • Shredded cheese
  • Sour cream or Mexican crema
  • Guacamole
  • Cilantro
  • Lime wedges

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Moisture on the surface prevents browning, so do not skip this step.
  2. Place the chicken thighs between two sheets of plastic wrap on a flat surface. Using a meat mallet or the bottom of a heavy pan, pound each thigh to about 1/4 inch thickness, working from the center outward.
  3. In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir until evenly blended.
  4. Rub the spice mixture generously over both sides of each flattened chicken thigh, pressing lightly so the spices adhere.
  5. Heat the olive oil in a large skillet or cast iron pan over medium-high heat until the oil shimmers, about 1-2 minutes.
  6. Working in batches, place the chicken flat in the pan without crowding. Cook for 3-4 minutes per side until deeply golden brown and cooked through to an internal temperature of 165 degrees F.
  7. Transfer cooked chicken to a cutting board and rest for 2-3 minutes before slicing or shredding.
  8. Warm tortillas in a dry skillet or directly over a gas flame for 20-30 seconds per side.
  9. Fill warm tortillas with smashed chicken and your choice of toppings. Squeeze fresh lime juice over everything and serve immediately.

Notes

  • Chicken thighs are strongly preferred over breasts. They stay juicy at high heat. If substituting chicken breasts, reduce cook time and monitor internal temperature carefully to avoid dryness.
  • Do not crowd the pan. Cook in batches to ensure a proper sear rather than steaming the meat.
  • Squeeze fresh lime juice over the finished tacos just before eating for the best flavor.
  • Leftover chicken keeps in the refrigerator for up to 3-4 days and reheats best in a skillet over medium heat.

Nutrition

Find it online: https://www.benefitiany.com/smashed-chicken-tacos/