There are a few ways you can cook chicken for tacos that are both simple and flavorful enough to satisfy your urge for good Mexican.

krisishere shreds plain baked chicken and heats it in a skillet in a bit of oil. Once it’s heated, she adds a seasoning blend of 2 teaspoons chile powder, 1 teaspoon paprika, 1/2 teaspoon each salt and ground cumin, and 1/4 teaspoon each garlic powder, onion powder, dried oregano, and pepper, and lets the spices toast, then adds chicken stock to deglaze the pan and make a bit of sauce.

andrewtree poaches boneless, skinless thighs with onion, garlic, and celery, shreds the meat, and browns it in lard, saving the broth for other dishes. Others treat whole chickens similarly. gordeaux applies a rub to boneless, skinless thighs and grills them, then chops the cooked meat.

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