Go Back Email Link
–+ servings

Crispy Mexico City Chicken Tacos with Flatbread

No ratings yet
These Crispy Mexico City Chicken Tacos are a delightful twist on a classic favorite, perfect for any gathering or a cozy family dinner. The tender chicken, seasoned with authentic spices, is wrapped in homemade flatbread, then crisped to perfection. Serve them up with fresh avocado, zesty lime, and your favorite toppings, just like they do in the bustling streets of Mexico City. Feel free to get creative with toppings; it's all about personal taste!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: North America
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g chicken thighs, boneless and skinless
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • to taste Salt and pepper
  • 4 large flour tortillas (for flatbreads)
  • 100 g shredded lettuce
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges
  • fresh cilantro, for garnish
  • for serving Sour cream optional
  • for serving Salsa verde optional

Equipment

  • Griddle or frying pan
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Food processor or plastic bag & rolling pin (for biscuits)

Method
 

  1. Start by cutting the chicken thighs into bite-sized pieces. In a mixing bowl, combine olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Add the chicken pieces to the bowl and toss to coat well.
  2. Allow the chicken to marinate for at least 15 minutes to let the flavors develop, or refrigerate for up to 1 hour if time permits.
  3. Heat a frying pan over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and nicely browned.
  4. While the chicken cooks, use a rolling pin to flatten the tortillas to about 1/8 inch thickness. This gives a nice crispy texture.
  5. In the same frying pan used for the chicken, lightly oil the surface and cook the tortillas one at a time, about 1-2 minutes per side, until golden and crispy.
  6. Once the flatbreads are ready, place a generous amount of the chicken in the center, and top with shredded lettuce, avocado, and cilantro.
  7. Serve the tacos with lime wedges on the side, and any additional toppings like sour cream or salsa verde, if desired.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 25gFat: 20gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 2.5mg

Notes

For an even richer flavor, try using carne asada or grilled shrimp instead of chicken.
You can also swap the flour tortillas for corn tortillas if you prefer a gluten-free option.
If you have leftovers, store the components separately in airtight containers for up to 3 days, and reheat the chicken gently in a frying pan.
Enjoy experimenting with your favorite toppings to make each taco uniquely yours!

Tried this recipe?

Let us know how it was!