Jones' Spicy Chicken Tacos

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy shredded chicken cooked in a smoky, spicy sauce, served in warm corn tortillas with fresh cabbage and avocado for a vibrant weeknight meal. This Mexican recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1.5 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1, seeded and minced jalapeño
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups shredded cabbage
• 1, sliced avocado
• 1/4 cup, chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat, then add the 1.5 lb chicken thighs and cook for 5 minutes until browned on all sides, then remove and set aside.
2. Step 2: Add the 1 large finely chopped onion to the skillet and cook for 3 minutes until softened, then stir in the 3 minced garlic cloves and 1 minced jalapeño and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, then add 1/2 cup chicken broth, 1/4 cup lime juice, and 1 tbsp honey, scraping up any browned bits.
4. Step 4: Return the cooked chicken to the skillet, reduce heat to medium-low, and simmer for 15 minutes until the chicken is tender and the sauce has thickened slightly, then remove from heat.
5. Step 5: Warm the 8 corn tortillas in a dry skillet for 20 seconds per side, then fill each with the chicken mixture, 1/2 cup shredded cabbage, 2 slices avocado, and 1 tbsp chopped cilantro.