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Easy Weeknight Chicken Tacos

Matthew Mancuso

Matthew Mancuso

September 3, 2025
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25 min

Total

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4

Servings

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boneless chicken

Protein

These Easy Weeknight Chicken Tacos are a fresh and zesty spin on taco night! Juicy, seasoned chicken is seared to perfection and tucked into warm tortillas, then loaded with creamy avocado, crisp slaw, pico de gallo, and a dollop of tangy yogurt. Finished with a squeeze of lime and fresh cilantro, they’re bold, vibrant, and made to hit the table fast!

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All I Want is Steak Gift Box

ButcherBox

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  • New York Strips (2 x 10 oz steaks)
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Our Sourcing Standards

Equipments

  • Wooden or metal skewers

  • Cutting board

  • Knife

  • Large skillet or frying pan 

  • Large bowl

  • Tongs or spatula 

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts, diced

  • 2 tbsp olive oil 

  • Juice of 1 lime  

  • 2 tbsp ButcherBox Louisiana Seasoning

  • Corn or flour tortillas

Toppings (Optional but recommended): 

  • Diced avocado 

  • Shredded cabbage 

  • Pico de gallo 

  • Greek yogurt or sour cream 

  • Chopped cilantro 

Step By Step

Instructions

How to Cook:

1
In a bowl, combine diced chicken, olive oil, lime juice, and Louisiana seasoning. Mix well and let sit for 10–15 minutes. 
2
Heat a large skillet over medium-high heat. Add chicken and sear for 6–8 minutes, or until browned and cooked through. 
3
Heat tortillas in a dry skillet or over an open flame for 10–15 seconds per side until warm and pliable. 
4
Fill each tortilla with cooked chicken and your favorite toppings like avocado, slaw, pico, yogurt, and cilantro. 
5
Make a quick slaw by tossing shredded cabbage with a squeeze of lime juice and a pinch of Louisiana seasoning, it adds crunch and a zesty kick!  

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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