Spiced Tex-Mex Chicken Tacos with Fresh Pico de Gallo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Juicy chicken marinated in bold Tex-Mex spices, served in warm corn tortillas with a refreshing homemade pico de gallo salsa. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, chili powder, ground cumin 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 lb boneless skinless chicken thighs
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 medium diced tomatoes
• 1/4 cup finely chopped red onion
• 1 seeded and minced jalapeño
• 1/4 cup chopped cilantro
• 1/4 tsp for pico salt
• 1 tbsp for pico fresh lime juice

Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper; toss well and marinate for 30 minutes.
2. Step 2: Meanwhile, prepare pico de gallo by mixing 2 diced medium tomatoes, 1/4 cup finely chopped red onion, 1 minced seeded jalapeño, 1/4 cup chopped cilantro, 1/4 tsp salt, and 1 tbsp fresh lime juice in a bowl; set aside to meld flavors.
3. Step 3: Heat a large skillet over medium-high heat and cook the marinated chicken thighs for 5-6 minutes per side until cooked through and slightly charred; remove and let rest for 5 minutes.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Slice chicken into thin strips and assemble tacos by layering chicken and generous spoonfuls of pico de gallo on each tortilla; serve immediately.