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Chicken thigh tacos with toppings.
Victoria Haneveer

Easy Chicken Thigh Tacos

Boneless chicken thighs simmer with ancho chili powder and cumin until tender enough to shred, then fill warm tortillas with the chicken mixture and your favorite toppings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
 

  • 8 small flour tortillas or taco shells, as preferred
  • 1 pound (454 g) boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 cup (240 ml) water
  • Sea salt, to taste
  • 1 avocado, thinly sliced
  • Cilantro, sour cream, salsa, guacamole, shredded cheese and/or shredded iceberg lettuce, to serve

Equipment

  • Cast-iron pot
  • Microwave
  • Instant-read meat thermometer

Method
 

  1. Heat the olive oil in a cast-iron pot over medium-high heat. Add the chicken thighs and brown them for 2 minutes per side.
  2. Add the ancho chili powder, cumin, water and salt.
  3. Bring the liquid to a simmer. Cover and cook over low heat for about 1 hour, or until the chicken is tender enough to shred and has reached at least 165°F (74°C).
  4. Shred the chicken with 2 forks, then return it to the cooking liquid.
  5. If using soft tortillas, warm them in the microwave for about 30 seconds, or until soft.
  6. Divide the chicken between the tortillas or taco shells. Add your favorite toppings and serve with salsa, guacamole and/or sour cream.

Notes

  • The chicken filling can be refrigerated for up to 3 days before the tacos are assembled.