28+ Delicious Authentic Mexican Chicken Taco Recipes You Need to Try

When it comes to tacos, few things can compete with the bold and vibrant flavors of authentic Mexican chicken tacos.

Whether you’re craving something smoky, spicy, or slightly sweet, there’s a Mexican chicken taco recipe for every palate.

With a rich tradition of diverse ingredients, spices, and cooking techniques, Mexican chicken tacos offer endless possibilities for creating a truly unforgettable meal.

In this article, we’ll explore 28+ mouthwatering and authentic Mexican chicken taco recipes that will not only spice up your taco nights but also bring a taste of Mexico to your table.

From classic recipes like Tacos de Pollo al Pastor to innovative twists like Tacos de Pollo con Piña, you’ll find a recipe that suits your cravings.

Let’s dive into these incredible taco creations that showcase the beauty of Mexican cuisine!

28+ Delicious Authentic Mexican Chicken Taco Recipes You Need to Try

Authentic Mexican chicken tacos are a delightful way to explore the rich flavors and traditions of Mexican cuisine.

With more than 28 recipes to choose from, each one offers a unique combination of ingredients and spices that highlight the diversity of Mexican cooking.

Whether you’re making them for a family dinner, a casual gathering with friends, or a special occasion, these chicken taco recipes will make your meal unforgettable.

So, grab your tortillas, gather your ingredients, and get ready to create delicious, authentic Mexican chicken tacos that will transport your taste buds straight to Mexico!

Tacos de Pollo a la Mexicana (Mexican-Style Chicken Tacos)

Tacos de Pollo a la Mexicana are a vibrant, flavorful dish featuring tender chicken cooked with a colorful mix of vegetables like tomatoes, onions, and peppers. This is a popular street food in Mexico, known for its fresh, zesty flavors. The chicken is seasoned with classic Mexican spices and then sautéed to perfection, making it a delicious and quick meal perfect for tacos.

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs), diced
• 2 medium tomatoes, diced
• 1 medium onion, chopped
• 1/2 bell pepper, diced (use any color)
• 1 serrano or jalapeño pepper, finely chopped (optional)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped (for garnish)
• 12 small corn tortillas

Instructions:

1. In a large pan, heat the vegetable oil over medium heat. Add the diced chicken and cook until browned, around 5-7 minutes. Season with cumin, chili powder, paprika, salt, and pepper while cooking.
2. Once the chicken is cooked through, remove it from the pan and set aside.
3. In the same pan, add a little more oil if needed and sauté the onions, bell peppers, and garlic until soft, about 5 minutes.
4. Add the diced tomatoes and cook for another 3 minutes, until they start to break down and release their juices.
5. Return the chicken to the pan, and mix everything together. Cook for an additional 5 minutes to let the flavors combine.
6. Warm the tortillas on a dry skillet or comal, then spoon the chicken mixture into each tortilla.
7. Garnish with fresh cilantro and serve with a squeeze of lime.

Tacos de Pollo a la Mexicana are the perfect balance of spicy, savory, and fresh flavors. The vibrant mix of tomatoes, onions, and peppers adds both color and a burst of flavor to the chicken. These tacos are simple to prepare, yet full of authentic Mexican taste. Whether served for a quick dinner or a weekend gathering, they are sure to please a crowd. Add a side of salsa and some avocado for an even more delightful experience.

Tacos de Pollo con Mole (Chicken Mole Tacos)

Mole is a rich and complex sauce made from chilies, chocolate, spices, and nuts. When combined with tender, slow-cooked chicken, it creates a decadent taco filling that brings out deep, savory, and slightly sweet flavors. Tacos de Pollo con Mole are a classic comfort food in Mexican cuisine, and they offer a unique twist on the usual taco with its bold, layered flavor profile.

Ingredients:

• 4 chicken thighs (bone-in or boneless)
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup mole paste (store-bought or homemade)
• 1 cup chicken broth
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Sliced radishes (for garnish, optional)
• Lime wedges

Instructions:

1. In a large pan, heat the vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides (about 4-5 minutes per side).
2. Once browned, remove the chicken from the pan and set it aside. In the same pan, sauté the onions and garlic until softened, about 4 minutes.
3. Add the mole paste to the onions and garlic, stirring to combine. Gradually add the chicken broth to thin the sauce out and continue stirring until smooth. Let the sauce simmer for 5 minutes.
4. Return the chicken to the pan and coat it with the mole sauce. Cover and simmer on low for 30-40 minutes, or until the chicken is fully cooked and tender.
5. Shred the chicken using two forks and mix it into the mole sauce. Adjust seasoning if needed.
6. Warm the tortillas on a skillet or comal. Spoon the chicken and mole mixture into each tortilla.
7. Garnish with fresh cilantro, radishes, and a squeeze of lime.

Tacos de Pollo con Mole are a celebration of Mexican flavors and traditions. The deep, earthy richness of the mole sauce blends perfectly with the tender, juicy chicken, making each bite a delightful experience. These tacos offer a different and more complex flavor profile than traditional taco fillings, making them ideal for special occasions or when you want to impress your guests. Paired with a cold drink or a traditional Mexican side dish, they are a feast for the senses.

Tacos de Pollo al Pastor (Chicken Al Pastor Tacos)

Tacos de Pollo al Pastor are a twist on the beloved pork al pastor tacos, featuring marinated chicken cooked with achiote paste, pineapple, and a blend of spices. This dish brings together savory, spicy, and sweet flavors, making it a favorite in taco shops across Mexico. The combination of marinated chicken, grilled pineapple, and a slight char adds a beautiful depth to the tacos, making them irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup achiote paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 cloves garlic, minced
• 1/4 cup orange juice
• 2 tablespoons white vinegar
• 1 tablespoon olive oil
• 1/2 cup fresh pineapple, chopped
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Sliced onions and lime wedges (for garnish)

Instructions:

1. In a bowl, combine the achiote paste, chili powder, cumin, paprika, garlic, orange juice, vinegar, olive oil, salt, and pepper. Mix until a smooth marinade forms.
2. Add the sliced chicken breasts to the marinade and mix well. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Heat a grill or skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side, until fully cooked and slightly charred.
4. During the last few minutes of cooking, add the chopped pineapple to the grill or skillet to char slightly.
5. Warm the tortillas on a dry skillet or comal. Once the chicken is cooked, slice it into thin strips.
6. Assemble the tacos by adding a generous portion of chicken and grilled pineapple to each tortilla.
7. Garnish with fresh cilantro, sliced onions, and a squeeze of lime.

Tacos de Pollo al Pastor offer a delightful balance of smoky, spicy, and sweet flavors that come together beautifully with each bite. The combination of the achiote marinade and the grilled pineapple creates a unique and memorable taste that sets this taco apart from other varieties. These tacos are perfect for any occasion and are guaranteed to impress your family and friends with their complexity and deliciousness. Enjoy with a side of salsa or guacamole for a full Mexican feast!

Tacos de Pollo con Salsa Verde (Chicken Tacos with Green Sauce)

Tacos de Pollo con Salsa Verde are a tangy and flavorful taco variety that features tender, shredded chicken paired with a zesty and slightly spicy green tomatillo sauce. The sauce, made from fresh tomatillos, cilantro, and jalapeños, adds a bright and refreshing touch to the savory chicken. This recipe is perfect for those who love a balance of fresh flavors and a little heat in their tacos.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound tomatillos, husked and rinsed
• 1 jalapeño pepper (or to taste)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste
• 12 small corn tortillas
• 1 tablespoon vegetable oil (for cooking)
• Sliced radishes (optional for garnish)
• Avocado slices (optional for garnish)

Instructions:

1. Bring a pot of water to a boil. Add the tomatillos and jalapeño and cook for about 10 minutes, until the tomatillos are soft and their skin begins to peel.
2. Remove the tomatillos and jalapeño from the pot, then blend them together with cilantro, lime juice, salt, and pepper in a blender or food processor until smooth. Adjust seasoning if needed.
3. While the tomatillos are cooking, season the chicken breasts with salt and pepper. Heat oil in a pan over medium heat, then cook the chicken until browned and cooked through (about 6-7 minutes per side). Remove the chicken and shred it using two forks.
4. In the same pan, add the chopped onion and garlic, cooking until softened (about 3 minutes). Pour in the salsa verde, then add the shredded chicken to the pan. Stir to combine and cook for an additional 5 minutes, allowing the chicken to soak in the sauce.
5. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the chicken mixture and garnish with sliced radishes and avocado slices.

Tacos de Pollo con Salsa Verde are a wonderful combination of tangy, fresh, and slightly spicy flavors that give traditional tacos a delightful twist. The green sauce made from tomatillos adds brightness and depth to the chicken, making each bite a refreshing experience. These tacos are a crowd-pleaser and perfect for those who love a bit of spice without overwhelming heat. Add some pickled onions or a dollop of sour cream to enhance the flavor even further for a truly satisfying meal.

Tacos de Pollo con Crema (Chicken Tacos with Mexican Cream)

Tacos de Pollo con Crema feature tender, grilled chicken topped with a smooth and rich Mexican crema. This dish provides a delicious contrast of flavors, with the chicken offering savory warmth and the crema cooling it down. The crema is a staple in Mexican cuisine, adding a creamy and tangy component that pairs wonderfully with grilled chicken. Simple yet indulgent, this taco is a favorite in many Mexican homes and restaurants.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup Mexican crema (or sour cream as a substitute)
• 1 tablespoon lime juice
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Sliced onions (for garnish)

Instructions:

1. Preheat a grill or skillet over medium heat. Rub the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
2. Grill the chicken for about 6-7 minutes per side, or until fully cooked and slightly charred. Remove the chicken and let it rest for a few minutes before slicing it into thin strips.
3. While the chicken is resting, mix the Mexican crema with lime juice, salt, and pepper to taste in a small bowl.
4. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the grilled chicken and drizzle with the crema mixture.
5. Garnish with fresh cilantro and sliced onions.

Tacos de Pollo con Crema are the epitome of comfort food, offering a creamy, rich flavor that balances perfectly with the grilled chicken. The smooth crema adds a cooling element, making each bite even more indulgent. These tacos are incredibly versatile, and you can add toppings like pickled jalapeños, shredded lettuce, or even a sprinkle of queso fresco for added texture. This dish is perfect for any taco night and is guaranteed to become a new favorite at the dinner table.

Tacos de Pollo con Nopales (Chicken Tacos with Cactus)

Tacos de Pollo con Nopales feature tender chicken paired with nopales (cactus pads), a unique ingredient in Mexican cuisine that adds a slight tartness and a refreshing crunch. The combination of seasoned chicken and sautéed cactus creates a flavorful taco filling, while the earthy and slightly tangy taste of the nopales elevates the dish. This taco is a perfect representation of the fresh, natural flavors of Mexico.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 2 fresh nopales (cactus pads), cleaned and sliced
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon lime juice
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (optional for garnish)

Instructions:

1. Heat a pan over medium heat with vegetable oil. Add the diced chicken and cook for about 5-7 minutes, seasoning with cumin, chili powder, salt, and pepper as it cooks.
2. While the chicken cooks, heat a separate pan over medium heat. Add the sliced nopales and cook for about 5 minutes, until they soften and release their juices. Drain any excess liquid and set aside.
3. In the same pan where the chicken cooked, add the chopped onion and garlic, sautéing until softened, about 3 minutes. Then add the cooked nopales to the pan with the chicken, stirring to combine. Drizzle with lime juice and cook for an additional 3-4 minutes.
4. Warm the tortillas on a dry skillet or comal. Spoon the chicken and nopal mixture into each tortilla.
5. Garnish with fresh cilantro and crumbled queso fresco, if desired.

Tacos de Pollo con Nopales offer a unique combination of flavors that highlight the versatility of Mexican ingredients. The cactus provides a crunchy, slightly tangy component that complements the savory, seasoned chicken perfectly. This taco is ideal for anyone looking to try something a little different while still enjoying the rich, authentic flavors of Mexico. Serve with a side of rice or beans for a well-rounded meal that’s sure to please.

Tacos de Pollo con Pimientos (Chicken Tacos with Bell Peppers)

Tacos de Pollo con Pimientos offer a delightful combination of tender chicken and sweet, smoky bell peppers. This dish is all about fresh, colorful vegetables and savory chicken cooked together with Mexican spices for a burst of flavor in every bite. The bell peppers add a slight sweetness and crunch, balancing beautifully with the spices and the richness of the chicken. Perfect for a weeknight dinner or a casual gathering, these tacos are simple yet satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for 6-7 minutes, until browned and cooked through. Season with cumin, chili powder, paprika, salt, and pepper while cooking.
2. Once the chicken is cooked, remove it from the pan and set it aside. In the same skillet, add the sliced bell peppers, onion, and garlic. Sauté for 5-7 minutes, or until the vegetables are tender but still slightly crisp.
3. Return the chicken to the skillet with the vegetables and mix everything together. Cook for another 2-3 minutes to combine the flavors.
4. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the chicken and bell pepper mixture.
5. Garnish with fresh cilantro and a squeeze of lime juice.

Tacos de Pollo con Pimientos bring a colorful and flavorful twist to the classic chicken taco. The combination of tender chicken, sweet bell peppers, and aromatic spices creates a perfect harmony of flavors. This dish is a great way to incorporate more vegetables into your meal while still enjoying the satisfying taste of Mexican tacos. These tacos are ideal for both busy nights and family gatherings, providing a healthy, easy, and delicious option that everyone will love.

Tacos de Pollo en Salsa de Chipotle (Chicken Tacos in Chipotle Sauce)

Tacos de Pollo en Salsa de Chipotle feature smoky, spicy chicken cooked in a rich, flavorful chipotle sauce. The deep heat and smokiness of chipotle peppers create a bold sauce that coats the tender chicken, giving it a deep, complex flavor. These tacos are perfect for those who love spicy food and are looking for a taco with a bit of fire. Paired with the right toppings, they’re a truly satisfying meal that’s both comforting and exciting.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 2-3 dried chipotle peppers, seeds removed
• 2 medium tomatoes
• 1/2 onion, chopped
• 2 cloves garlic
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (optional garnish)

Instructions:

1. In a small skillet, toast the chipotle peppers over medium heat for 1-2 minutes until fragrant. Remove from heat and soak them in hot water for 10 minutes, or until softened.
2. In a blender, combine the softened chipotle peppers, tomatoes, onion, garlic, and chicken broth. Blend until smooth, then pour the mixture into a pan.
3. Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 6-7 minutes, until browned and cooked through. Season with salt and pepper.
4. Pour the chipotle sauce over the chicken and stir to coat. Let it simmer for 10-15 minutes to allow the flavors to meld together and the sauce to thicken.
5. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the chicken and chipotle sauce mixture.
6. Garnish with fresh cilantro and crumbled queso fresco, if desired.

Tacos de Pollo en Salsa de Chipotle are a fiery, smoky treat that’s perfect for spice lovers. The chipotle sauce brings a depth of flavor to the chicken, making each bite rich and full of character. These tacos are ideal for adding some heat to your taco night and offering a bit of a challenge for your taste buds. Whether served with a side of Mexican rice or a cool avocado salad, these tacos will definitely impress anyone looking for a bold, flavorful meal.

Tacos de Pollo con Piña (Chicken Tacos with Pineapple)

Tacos de Pollo con Piña are a delicious combination of savory and sweet, featuring grilled chicken and pineapple. The natural sweetness of the pineapple caramelizes beautifully when grilled, adding a touch of tropical flavor that perfectly complements the seasoned chicken. These tacos are a refreshing twist on the traditional taco and perfect for those who enjoy a little bit of sweetness mixed with savory flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 small fresh pineapple, peeled, cored, and chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Preheat a grill or skillet over medium heat. Brush the chicken breasts with olive oil and season with cumin, chili powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and lightly charred. Remove from the grill and let rest for a few minutes before slicing.
3. While the chicken is cooking, grill the pineapple chunks on the grill or in a skillet for 2-3 minutes per side, until they are lightly caramelized.
4. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the grilled chicken and pineapple.
5. Garnish with fresh cilantro and serve with lime wedges.

Tacos de Pollo con Piña offer a sweet and savory flavor combination that’s sure to excite your taste buds. The caramelized pineapple adds a juicy sweetness that pairs beautifully with the savory grilled chicken. These tacos are light yet satisfying, perfect for a summer meal or a tropical-inspired taco night. Whether you’re serving them with a refreshing drink or some tangy salsa, they’ll be a hit with everyone at the table.

Tacos de Pollo con Frijoles Negros (Chicken Tacos with Black Beans)

Tacos de Pollo con Frijoles Negros combine the savory, tender chicken with the earthy richness of black beans, creating a hearty yet flavorful taco. The beans add depth and substance, while the chicken brings a deliciously spiced element to the dish. Topped with a sprinkle of cheese, some fresh cilantro, and a squeeze of lime, these tacos offer a balanced and filling meal that’s easy to prepare and perfect for both lunch and dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (optional garnish)
• Lime wedges (for serving)

Instructions:

1. Season the chicken breasts with cumin, chili powder, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat, and cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the black beans and chicken broth. Cook for 5-7 minutes, allowing the beans to warm through and absorb the flavors. Adjust seasoning with salt and pepper as needed.
3. Shred the chicken using two forks and return it to the skillet with the beans. Stir everything together and cook for another 3-5 minutes to combine the flavors.
4. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the chicken and black bean mixture.
5. Garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime juice.

Tacos de Pollo con Frijoles Negros are a filling and flavorful option, with the richness of black beans complementing the spiced chicken perfectly. This dish brings together two essential components of Mexican cuisine — tender chicken and hearty beans — creating a meal that’s both satisfying and nutritious. These tacos are ideal for a weeknight dinner or a gathering with friends, and they can be made even more indulgent with toppings like sour cream or avocado.

Tacos de Pollo con Elote (Chicken Tacos with Corn)

Tacos de Pollo con Elote are a vibrant and flavorful taco variety featuring succulent chicken paired with sweet, grilled corn. The sweetness of the corn complements the savory chicken, creating a perfect balance of flavors. The addition of crumbled cheese, cilantro, and a tangy crema dressing brings extra layers of flavor, making these tacos a crowd-pleaser. They are a great choice for summer meals or any time you want a bright, fresh taco dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium ears of corn, husked
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup Mexican crema (or sour cream)
• 1 tablespoon lime juice
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crumbled cotija cheese (optional)

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil, then season with chili powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let the chicken rest before slicing it into thin strips.
3. While the chicken is grilling, grill the corn until it is charred and tender, about 6-8 minutes, turning occasionally. Once cooked, cut the kernels off the cob and set aside.
4. In a small bowl, mix the Mexican crema with lime juice, salt, and pepper to create a tangy dressing.
5. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the sliced chicken and grilled corn.
6. Drizzle with the crema, and garnish with fresh cilantro and crumbled cotija cheese.

Tacos de Pollo con Elote offer a delightful balance of savory and sweet, with the grilled corn adding a natural sweetness that pairs perfectly with the spiced chicken. The tangy crema and crumbled cotija cheese add richness and creaminess, elevating the dish to new levels of flavor. These tacos are especially perfect for a summer barbecue or a fresh, light dinner that everyone will enjoy.

Tacos de Pollo con Aguacate (Chicken Tacos with Avocado)

Tacos de Pollo con Aguacate are a simple yet delicious taco variation that highlights the creamy, rich texture of avocado paired with seasoned chicken. The avocado provides a cooling contrast to the spiced chicken, making each bite smooth and satisfying. Combined with fresh cilantro, a squeeze of lime, and a sprinkle of chili flakes, these tacos offer a refreshing and well-rounded taste that’s perfect for any taco lover.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crushed chili flakes (optional)

Instructions:

1. Season the chicken breasts with cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat, and cook the chicken for 6-7 minutes per side, until browned and cooked through. Remove the chicken and let rest for a few minutes before slicing into thin strips.
2. While the chicken is resting, slice the avocados and drizzle with lime juice to prevent browning.
3. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the sliced chicken and top with avocado slices.
4. Garnish with fresh cilantro and crushed chili flakes for a little heat, if desired.

Tacos de Pollo con Aguacate are the perfect balance of creamy and savory flavors. The tender, spiced chicken combined with the creamy, smooth avocado makes for a light yet satisfying taco that’s full of flavor. These tacos are great for a healthy and refreshing meal that doesn’t sacrifice taste. Whether served with a side of grilled vegetables or a chilled beverage, these tacos will surely be a hit for any occasion.

Tacos de Pollo con Mole (Chicken Tacos with Mole Sauce)

Tacos de Pollo con Mole are a rich, flavorful taco variety that combines tender chicken with the deep, complex flavors of Mexican mole sauce. Mole is a traditional sauce made from a blend of chilies, chocolate, nuts, and spices, creating a savory, slightly sweet profile that pairs wonderfully with the chicken. These tacos are perfect for a special occasion or a comforting meal that offers a taste of authentic Mexican cuisine. With its layers of flavor and tender chicken, this dish is sure to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mole sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (optional)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for about 6-7 minutes per side, until fully cooked and browned. Remove the chicken from the skillet and let it rest.
2. In the same skillet, add the mole sauce and heat it over low-medium heat. Once warmed, slice the cooked chicken and add it to the mole sauce. Stir to coat the chicken in the sauce and simmer for 5 minutes, allowing the flavors to meld.
3. While the chicken is simmering, warm the tortillas on a dry skillet or comal.
4. Fill each tortilla with the mole-coated chicken and garnish with fresh cilantro and crumbled queso fresco, if desired. Serve with lime wedges on the side.

Tacos de Pollo con Mole are a perfect choice for anyone seeking a flavorful, decadent taco. The mole sauce adds complexity and depth, with its mix of earthy spices, chilies, and a hint of sweetness from the chocolate. These tacos bring a little piece of Mexico’s rich culinary heritage to your table, offering a comforting yet sophisticated meal. Whether served for a family dinner or a special celebration, these tacos are sure to impress with their bold flavors and tender chicken.

Tacos de Pollo al Pastor (Chicken Tacos al Pastor)

Tacos de Pollo al Pastor are a lighter take on the traditional Tacos al Pastor, using chicken instead of pork. Marinated in a combination of achiote, pineapple, and spices, the chicken absorbs all the vibrant flavors typical of al Pastor, creating a juicy and flavorful filling. The slightly sweet and tangy taste of the marinated chicken pairs perfectly with fresh toppings like pineapple, cilantro, and onion. These tacos are perfect for those who enjoy a punch of flavor with a bit of sweetness.

Ingredients:

• 4 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup achiote paste
• 1/2 cup pineapple juice
• 1 tablespoon vinegar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 small pineapple, peeled and cut into rings
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Sliced onions (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a bowl, combine the achiote paste, pineapple juice, vinegar, cumin, chili powder, olive oil, salt, and pepper. Mix well. Add the sliced chicken to the marinade and refrigerate for at least 1 hour (preferably overnight) to allow the flavors to infuse.
2. Preheat a grill or skillet over medium-high heat. Grill the marinated chicken for 4-6 minutes per side, until fully cooked and slightly charred.
3. At the same time, grill the pineapple rings for 2-3 minutes on each side, until slightly caramelized and tender.
4. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the grilled chicken and top with grilled pineapple slices.
5. Garnish with fresh cilantro, sliced onions, and a squeeze of lime juice.

Tacos de Pollo al Pastor offer a flavorful and slightly sweet alternative to the classic pork version. The combination of marinated chicken and caramelized pineapple gives these tacos a tropical flair that is both savory and refreshing. These tacos are perfect for a fun taco night or a quick weeknight dinner when you’re craving something full of flavor and zest. Add a few salsas or hot sauce to adjust the spice level to your taste, and you’ll have a satisfying meal in no time.

Tacos de Pollo con Rajas (Chicken Tacos with Poblano Peppers)

Tacos de Pollo con Rajas combine grilled chicken with rajas, which are roasted poblano peppers and onions, to create a deliciously smoky and savory taco. The poblano peppers add a mild heat and depth of flavor that perfectly complements the tender chicken. These tacos are great for those who enjoy smoky, slightly spicy flavors and are looking for a comforting dish with a Mexican twist. The combination of chicken and rajas creates a satisfying meal that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large poblano peppers
• 1 medium onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (optional)

Instructions:

1. Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and cumin. Grill the chicken for 6-7 minutes per side until cooked through. Remove from the grill and set aside to rest before slicing it into thin strips.
2. While the chicken is grilling, roast the poblano peppers over the open flame or on the grill until the skin is charred. Place them in a bowl and cover with a towel to steam for 5 minutes. Peel off the skin, remove the seeds, and slice the peppers into strips.
3. In a skillet, heat olive oil over medium heat and sauté the sliced onions and poblano peppers until soft and caramelized, about 7-10 minutes.
4. Warm the tortillas on a dry skillet or comal. Fill each tortilla with the sliced chicken and sautéed rajas.
5. Garnish with fresh cilantro and crumbled queso fresco, if desired.

Tacos de Pollo con Rajas bring together the smokiness of poblano peppers and the heartiness of grilled chicken in a way that’s both comforting and flavorful. The rajas add a depth of flavor that complements the mild heat of the poblano peppers, making these tacos a perfect choice for those who enjoy savory, smoky dishes. These tacos are fantastic for casual meals with family or friends, offering a satisfying combination of textures and tastes that are sure to please.

Note: More recipes are coming soon!