smashed chicken tacos recipe

Written ByJenny Smyth Posted on
smashed chicken tacos recipe
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The Best smashed chicken tacos recipe

I’ve been making smashed chicken tacos for my family for years, and they’re always a hit. The dish is incredibly easy to make and requires minimal ingredients, but it’s packed with flavor and texture.

I love how the chicken is tender and juicy on the inside, but crispy on the outside – it’s a perfect combination. My kids devour these tacos in minutes, and my husband requests them whenever he’s in the mood for something quick and delicious.

I’ve even served them at family gatherings and potlucks, and everyone raves about them. The best part?

They’re incredibly healthy, with lean protein from the chicken and plenty of veggies from the toppings. Plus, you can customize them to your heart’s content with your favorite salsas, cheeses, and other toppings.

I like to serve them with a side of Mexican street corn or a simple green salad for a well-rounded meal. The recipe itself is straightforward: simply pound the chicken breasts until they’re thin, then marinate them in your favorite seasonings before smashing them into patties.

From there, it’s just a matter of cooking them in a skillet until they’re golden brown and serving them up with your favorite toppings.

Smashed Chicken Tacos

Smashed Chicken Tacos

4.9 from 1242 votes

Crispy, golden smashed chicken tacos with a juicy interior, served on warm corn tortillas. Topped with a fresh salsa and creamy sauce, these tacos are a quick and flavorful weeknight dinner.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Tacos

8 small corn tortillas
1/2 cup crumbled queso fresco or cotija cheese
1/4 cup chopped fresh cilantro

For the Salsa

1 cup diced tomatoes
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt

For the Creamy Sauce

1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon hot sauce (optional)

👨‍🍳Directions

1Prepare the salsa and sauce.
2In a small bowl, combine the diced tomatoes, red onion, cilantro, lime juice, and salt.
3Mix well and set aside.
4In another small bowl, whisk together the sour cream, mayonnaise, lime juice, and hot sauce if using.
5Refrigerate until ready to serve.
6Prepare the chicken.
7Place the chicken thighs between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
8In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper.
9Rub the spice mixture all over the chicken thighs.
10Cook the chicken.
11Heat the olive oil in a large skillet over medium-high heat until shimmering.
12Place the chicken thighs in the skillet in a single layer and cook for 4 to 5 minutes per side, until golden brown and the internal temperature reaches 165 degrees F.
13The chicken should feel firm to the touch and juices run clear when pierced.
14Smash the chicken.
15Transfer the cooked chicken to a cutting board and let it rest for 2 minutes.
16Using two forks or a meat mallet, shred or smash the chicken into small, bite-sized pieces.
17The texture should be slightly chunky with some crispy bits.
18Warm the tortillas.
19In the same skillet over medium heat, warm the corn tortillas for about 30 seconds per side, until they are pliable and lightly charred in spots.
20Stack them on a plate and cover with a clean kitchen towel to keep warm.
21Assemble the tacos.
22Divide the smashed chicken evenly among the warm tortillas.
23Top each taco with a spoonful of the fresh salsa, a sprinkle of queso fresco, and a drizzle of the creamy sauce.
24Garnish with additional cilantro if desired.

🔧Equipment

Large skillet or cast iron pan
Spatula
Mixing bowls
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 650mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For extra heat, add a diced jalapeno to the salsa. Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in a skillet.

Watch Video Of How Smashed Chicken Tacos Works

To store leftover smashed chicken, let it cool completely and then place it in an airtight container in the fridge for up to three days. When you are ready to eat again, reheat the chicken in a hot skillet with a tiny splash of water or oil to bring back the crispiness.

Avoid the microwave because it makes the chicken rubbery. For serving, I like to warm the tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side.

Then I pile on the chicken and let everyone add their own toppings. This recipe works great for family gatherings because you can set up a taco bar and let people customize their plates.

It is casual, fun, and always a crowd pleaser. I honestly think these smashed chicken tacos are one of the most versatile and reliable recipes in my kitchen.

❓ Frequently Asked Questions About Smashed Chicken Tacos

Q: What type of chicken is best for this recipe?

For this recipe, you’ll want to use boneless, skinless chicken breasts. You can also use chicken thighs if you prefer – just adjust the cooking time accordingly.

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