Everyone has a go-to recipe. The one that you know by heart, and you usually have all the supplies on hand for. That’s what these easy chicken tacos are for me. It’s my old standby that I can pull out at any time. This is what I default to when I don’t know what to make for dinner, I make it when I have guests come over. I make it because I just love tacos! (Let’s be honest, who doesn’t love tacos?) I don’t remember where I came across this chicken taco recipe, but I’ve used it for as long as I can remember. It really is incredibly easy, and pretty healthy too. If you’ve pre-chopped your ingredients (which I do during my weekly meal prep), then you just mix it in a bowl, and then throw it in your skillet.
How easy is that? The recipe I’ve posted makes about 2 servings, depending on how many tacos you eat… Since it’s just me I like to make recipes that make enough for leftovers, but not so much that I get sick of them. (Can you get sick of tacos? I’m honestly not sure…) But it can be easily doubled or tripled if you are serving more people, or if you’d like to freeze some. It actually freezes really well. Then you’ve got plenty of chicken to use for tacos, nachos, burrito bowls, etc.
(p.s. I should warn you, I’m one of those people who likes spicy foods, so if you don’t like heat, you may want to cut back on the chipotle powder.)
Easy Weeknight Chicken Tacos
1 chicken breast, cubed
1/4 of an onion, chopped
1 tsp minced garlic
1 1/2 Tbsp olive oil
1 Tbsp orange juice concentrate
1/2 Tbsp chipotle powder (less if you want a less spicy version)
1/2 tsp salt
1/8 tsp black pepper
Combine all of the ingredients in a bowl, for best flavor let the mixture marinate for at least 30 minutes in the refrigerator. Heat a small amount of oil in a large skillet. When skillet is heated, add the chicken mixture and cook until chicken is cooked through. Serve with tortillas and the taco toppings of your choice.