Gloria's Latin-Style Chicken Tacos with Fresh Pico de Gallo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy Latin-spiced grilled chicken served in warm corn tortillas topped with vibrant, fresh pico de gallo for a bright, authentic taco experience. This latin american-inspired tacos & burritos ready in about 30 minutes pairs boneless skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1.5 lbs boneless skinless chicken thighs with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until chicken is evenly coated.
  2. Step 2: Heat a grill pan over medium-high heat and cook the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and edges are charred.
  3. Step 3: While the chicken cooks, prepare fresh pico de gallo by mixing 2 diced medium tomatoes, 1/2 cup finely chopped white onion, 1 minced seeded jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt in a bowl. Stir gently and let sit for 10 minutes.
  4. Step 4: Warm 8 corn tortillas on a dry skillet or directly over a gas burner until pliable and slightly charred.
  5. Step 5: Slice the grilled chicken into thin strips and assemble tacos by layering chicken strips, a generous spoonful of pico de gallo, and slices of 1 medium avocado on each tortilla.
  6. Step 6: Optionally, top tacos with 1/4 cup sour cream for added creaminess. Serve immediately with extra lime wedges.

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Frequently asked questions

How long does Gloria's Latin-Style Chicken Tacos with Fresh Pico de Gallo take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gloria's Latin-Style Chicken Tacos with Fresh Pico de Gallo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Gloria's Latin-Style Chicken Tacos with Fresh Pico de Gallo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gloria's Latin-Style Chicken Tacos with Fresh Pico de Gallo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gloria's Latin-Style Chicken Tacos with Fresh Pico de Gallo?

Latin American tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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