Spiced Chicken Tacos
Bold cumin-lime tacos for you — simple chicken & cheese wraps for them
Adult Version
Smoky cumin-spiced chicken with fresh pico de gallo, creamy avocado, pickled onions, and a squeeze of lime in warm corn tortillas.
Kid Version
Mild seasoned chicken with shredded cheese in a soft flour tortilla, with small bowls of toppings they can add themselves.
Instructions
Season chicken thighs with garlic powder, salt, and pepper on all pieces.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until cooked through (165°F internal). Let rest 5 minutes, then slice or shred.
Remove 1/3 of the plain garlic-seasoned chicken and shred it for the kids. Their chicken is mild and delicious as-is. Place in warm flour tortillas with shredded cheese. Set out small bowls of plain diced tomatoes, shredded lettuce, and sour cream so kids can build their own.
Return the remaining chicken to the skillet. Add cumin, smoked paprika, and chili powder. Toss and cook 2 more minutes until fragrant and well-coated.
Warm corn tortillas and assemble adult tacos with spiced chicken, pico de gallo, avocado slices, pickled onions, cilantro, and a squeeze of lime.
Ingredients
Shared (Both Versions)
- 1.5 lbs boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper
- 8 tortillas (corn and/or flour)
- 1 cup shredded cheddar cheese
- Sour cream
Standard Version
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 avocado, sliced
- Fresh pico de gallo
- Pickled red onions
- Lime wedges
- Fresh cilantro
Adapted Additions
- Soft flour tortillas (warmed)
- Diced tomatoes (plain)
- Shredded lettuce
- Extra cheese
Adaptation Tips
- •Serve toppings in a muffin tin so kids can pick and choose — it feels like a fun activity
- •Soft flour tortillas are easier for small hands than crunchy shells
- •If your child is adventurous, offer a tiny squeeze of lime on the side to try