Jack of All Tacos
Fast, flavorful, and ready to hit the skillet—these Chicken Street Tacos bring juicy seared chicken, bold seasoning, and a classic finish of onion, cilantro, and lime. Built for any night of the week—but bold enough for the Tuesday lineup.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp Chef Paddy’s Taco Seasoning
- 1 tsp smoked paprika
- 1 tbsp lime juice
- 1 tbsp W Sauce
- Salt, to taste
To Serve:
- 6–8 small corn tortillas, toasted or charred
- Diced white onion
- Chopped cilantro
- Lime wedges
- Hot sauce or salsa (optional)
Instructions
- Season the Chicken: In a bowl, toss chicken with olive oil, taco seasoning, paprika, lime juice, W Sauce, and salt.
- Cook: Heat a cast iron or nonstick skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through and lightly charred.
- Rest & Slice: Let rest 5 minutes, then chop or slice into bite-sized strips.
- Warm the Tortillas: Toast tortillas over an open flame or in a hot pan until lightly charred.
- Assemble: Fill each tortilla with chicken, onion, cilantro, and a squeeze of lime. Add salsa or hot sauce if you’re feeling it.
Chef Paddy’s Tips
- Thighs = juicy flavor: Go for thighs if you want that extra tenderness and boldness.
- Make it ahead: Marinate the chicken in the morning and sear it when you get home—fast and flavorful.
- Turn it into a tray: Serve with Mexican rice, black beans, and slaw for a street taco platter.
Let’s cook with heart and hustle.
