Make the best chicken tacos with this homemade chicken taco seasoning recipe. I have instructions for how to make the seasoning and cook your chicken breast. This is perfect for 2 pounds of chicken!
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Why You'll Love This Chicken Taco Seasoning Recipe
- Spice Blend Made Just for Chicken: This blend pairs perfectly with chicken.
- Simple and Quick: This seasoning is a quick and easy way to add a ton of flavor to your chicken tacos.
- Cost: You already have the ingredients in your spice cabinet just waiting to be used!
This homemade taco seasoning is the secret to turning a boring chicken dinner into a meal the whole family will love! Pair this with Mexican rice, queso, or guacamole.
This small batch spice mix is good for 2 pounds of chicken, but you can make a big batch for use later. Use 1 tablespoon for each pound of chicken breast and 2 tablespoons for each pound of ground meat.
Ingredients & Substitutions
Chili Powder: The base of the spice mixture.
Smoked Paprika: You can use regular or sweet paprika if you don't have smoked paprika. Smoked paprika will give the chicken a slightly smoky flavor.
Ground Cumin: Adds a warm, nutty flavor.
Table Salt: You can also use 1 ¼ teaspoon of kosher salt or 1 teaspoon of fine sea salt.
Garlic Powder and Onion Powder: They add umami to the seasoning.
Organo: Add subtle herbal notes that work well with chicken.
Mexican seasoning blend quantities and instructions for cooking chicken are on the recipe card below.
What makes chicken taco seasoning different from regular taco seasoning?
This seasoning has a milder flavor and spice level than traditional taco seasoning that pairs better with chicken. Also, this blend has more oregano, which pairs well with chicken.
How to Season Chicken for Tacos
Oven:
- Place chicken on a baking sheet. Cover with the seasoning, then drizzle 1 tablespoon of oil over the chicken.
- Bake at 425F for 25-35 minutes, or until the internal temperature reaches 165F.
- Transfer the chicken to a large plate or cutting board. Shred with two forks.
- Keep in the fridge in an air-tight container for up to 4 days.
Stovetop:
- Season chicken breasts with the spice blend.
- Heat 1 tablespoon of olive oil over medium heat in a large skillet or Dutch oven.
- Once the oil is hot, add chicken. Sear on each side until the chicken begins to brown, about 3-4 minutes.
- Add ¾ cup of broth or water to the skillet. Cover and cook on medium heat until the internal temperature reaches 165F, about 12- 15 minutes. Add an additional ¼ cup of liquid if it evaporates.
- Transfer the chicken to a large plate or cutting board. Shred with two forks.
- Keep in the fridge in an air-tight container for up to 4 days.
Toppings for Chicken Tacos
- Guacamole
- Shredded Cheese
- Pico de Gallo
- Hot Sauce
- Salsa
- Cilantro
- Diced Tomatoes
Recipe Questions
Homemade spice blends can last several months if stored in an airtight container away from heat and moisture.
Sure, this spice mix also works with ground turkey and ground chicken. Use 2 tablespoons (or one batch) per pound of meat.
Chicken Taco Seasoning + Cooking Instructions
Ingredients
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon table salt
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
Instructions
- Mix all of the spices together. One batch makes 2 tablespoons of seasoning and is good for 2 pounds of chicken. See notes for how to cook chicken!
Notes
- Season chicken breast.
- Heat olive oil over medium heat in a large pot.
- Add chicken. Sear on each side until the chicken starts to brown. 3-4min
- Add broth ¾ cup of broth or water to the skillet. Cover and cook on medium heat until the internal temperature reaches 165F, about 12- 15 minutes. ( add ¼ cup more water if it all evaporates)
- Transfer the chicken to a large plate or cutting board. Shred.
- Keep in the fridge for up to 4 days.
- Place chicken breast on a baking sheet. Cover in 1 tablespoon of oil, then season chicken.
- Bake at 425F for 25-35 minutes, until the internal temperature reaches 165F.
- Transfer the chicken to a large plate or cutting board. Shred.
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