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Mexican chicken and rice tacos

Mexican chicken and rice tacos
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These Mexican chicken and rice tacos combine tender, seasoned chicken with fluffy, flavorful rice, wrapped in warm tortillas and finished with fresh garnishes. Perfect for a quick weeknight dinner or a festive meal to impress friends, this recipe offers a balanced blend of bold spices, satisfying textures, and easy preparation.

Ingredients

Scale

Protein

  • 2 lbs boneless, skinless chicken breasts or thighs

Rice and Aromatics

  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Spices

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste

Liquids

  • 2 cups chicken broth
  • 1 tbsp lime juice (plus extra for garnish)

Fresh and Toppings

  • 1/4 cup fresh cilantro leaves, chopped
  • Warm corn or flour tortillas (8-12, depending on size)
  • Optional toppings: diced tomatoes, shredded lettuce, shredded cheddar or queso fresco, sliced avocado or guacamole, diced jalapeños, hot sauce

Instructions

  1. Prepare the Chicken: Season the chicken with salt, pepper, cumin, chili powder, and paprika. Heat oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until browned and cooked through. Remove and shred with two forks; set aside.
  2. Cook the Rice: In a separate pot or large skillet, sauté diced onion and minced garlic until translucent and fragrant. Add rice and toast lightly for about one minute. Pour in chicken broth and add a pinch of salt. Cover and simmer on low heat for 15-20 minutes until rice is fluffy and liquid is absorbed.
  3. Combine Chicken and Rice: Fold shredded chicken into the cooked rice along with chopped fresh cilantro and a squeeze of lime juice. Mix gently to evenly distribute flavors and warmth.
  4. Warm the Tortillas: Warm tortillas in a dry skillet or microwave until soft and pliable to prevent cracking when assembling tacos.
  5. Assemble the Tacos: Spoon a generous amount of the chicken and rice mixture onto each tortilla. Add preferred toppings like diced tomatoes, shredded lettuce, cheese, avocado, or a drizzle of hot sauce.

Notes

  • Marinate the chicken in lime juice and spices for at least 30 minutes before cooking to boost flavor.
  • Use a non-stick pan to ensure even browning and prevent sticking.
  • Do not lift the lid while cooking the rice to keep it fluffy, not mushy.
  • Warm tortillas properly to keep them soft and prevent cracking.
  • Customize toppings to balance the savory filling and heighten freshness.

Nutrition

Keywords: Mexican chicken tacos, chicken and rice tacos, easy taco recipe, gluten-free tacos, weeknight dinner

Find it online: https://tastebudtrek.com/mexican-chicken-and-rice-tacos/