Craving food truck-style tacos at home? These Chicken Tacos with Fresh Salsa Verde are the answer! Packed with juicy, flavorful chicken, fresh cilantro, a sprinkle of cheese, and a vibrant homemade salsa verde, every bite delivers that irresistible street taco flavor. The magic happens when they’re pan-fried to golden perfection in a cast iron skillet—just enough to add a crispy finish without needing much oil. Quick, satisfying, and bursting with bold, zesty flavors, this easy taco recipe is guaranteed to become a go-to favorite. Whether you're feeding a crowd or whipping up a weeknight dinner, these tacos are sure to hit the spot!
These tacos are a favorite of my son, Zack! He requests them often. They are loaded with flavorful chicken, Monterey Jack cheese, cilantro and of course my homemade Salsa Verde. If you have never made Salsa Verde, give it a try. It truly makes such a difference and I promise it is SO EASY! Get the recipe HERE!
Ingredients
- olive oil
- chicken thighs
- package of taco seasoning or homemade blend
- corn tortillas (extra thin is best)
- monterey Jack cheese
- cilantro
- Salsa Verde - jarred or FRESH
- Toppings you may want to add: jalapeño, lettuce, pico
See exact quantities in recipe card below.
Instructions
Trim the chicken thighs and cut them into small, bite-sized pieces. Place the chicken in a bowl, add your favorite taco seasoning, and toss until evenly coated. Let the chicken marinate for about 10 minutes while you prep the rest of the ingredients—like making the fresh salsa verde, shredding the cheese, and chopping the cilantro. I find that having everything prepped and within reach by the stove makes the cooking process much smoother.
Heat a cast iron skillet over medium-high heat. Once it’s hot, add a bit of oil, then add the seasoned chicken. Let it cook undisturbed for about a minute to get a nice sear, then stir and continue cooking until the chicken is fully cooked through.
Next, Remove the chicken and tortillas from the pan and transfer the chicken to a plate. Reduce the heat to medium. Lay a few tortillas directly on top of the chicken—this helps them absorb some of that flavorful seasoning.
Now it’s taco time! Place the tortillas in the skillet, and on one half of each, layer some of the cooked chicken, shredded cheese, cilantro, and a spoonful of fresh salsa verde. Fold the tortillas over and cook for about a minute per side, or until golden and slightly crisp.
Tips
- Tortillas - I personally like the Extra Thin style corn tortillas the best for this recipe
- Salsa - While this recipe is best with a homemade salsa, you can definitely sub the jarred version. I would suggest a Roasted style
- Cheese - Cheddar is great, but I find Monterey Jack is so good with this recipe. It's mild and melts well. Shred your own!
Sides
I love to serve mine with a Mexican rice or a Cilantro Lime rice. Add some Charro beans and you have yourself a Tex-Mex meal everyone will love!
Equipment
Cast Iron Skillet, Cast Iron Skillet, Cast Iron Skillet! Did I make myself clear? HAHA! A cast iron skillet that is well seasoned will be your best friend with this recipe! Here is a LINK to a good size!
Desserts to Try
FRESH SALSA VERDE
GET THE RECIPE HERE!! Fresh Salsa Verde!
Chicken Tacos with Fresh Salsa Verde
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds chicken thighs diced into bite sized chunks
- ½ package taco seasoning I like Siete
- Corn Tortillas extra thin are yummy
- 1 cup shredded monterey jack cheese
- ½ cup chopped cilantro
- 1 cup salsa verde
Optional Toppings
- lettuce
- pico
- jalapeños
Instructions
- Add taco seasoning to diced chicken in bowl, mix well and let sit for about 10 minutes.Heat cast iron skillet over medium high heat and add about 1 Tablespoon of olive oil. When hot add chicken and let sit undisturbed for a couple minutes. Then turn over and cook until cooked through. Start adding corn tortillas on top to soak up a little of that seasoning. Remove chicken to a plate. Turn heat down to medium low. Add tortillas to skillet and flip around until soft. (May need a little oil if doing several). On one half tortilla add some chicken, cheese, cilantro and fresh salsa verde and fold over for a few seconds to get warm and melty. Flip and do the same on the other side. And serve immediately. I can usually fit 2-3 tacos at a time on a standard cast iron skillet.
Madelyn Tannery says
These are my favorite tacos of all time!! Anytime we have people over for dinner I make these, they are so easy and great as leftovers! I’m obsessed
Misty Tannery says
I love that you love them! I heat mine up in the air fryer and they are crispy even the next day!