Best 7 Spicy Chicken Tacos Recipes

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Tantalize your taste buds with our tantalizing Spicy Chicken Tacos, a fiesta of flavors that will leave you craving more. These tacos are not for the faint of heart, as they pack a flavorful punch that will ignite your senses. The star of the show is the succulent chicken, marinated in a blend of spices and herbs, then grilled to perfection. Nestled in warm tortillas, the chicken is topped with a medley of toppings, including a zesty salsa roja, creamy avocado, tangy pickled onions, and crumbled cotija cheese. Each bite is an explosion of flavors, textures, and heat, guaranteed to transport you to the vibrant streets of Mexico. This recipe is more than just a meal; it's an experience that will leave you yearning for your next taco fix. So gather your ingredients, fire up the grill, and prepare to embark on a culinary adventure with our Spicy Chicken Tacos.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC SPICY CHICKEN TACOS



Authentic Spicy Chicken Tacos image

While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains. From MSN.

Provided by Wildflour

Categories     South American

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

8 corn tortillas
1 lb boneless skinless chicken breast, trimmed of fat and cut into thin strips
1/4 teaspoon salt (to taste)
2 teaspoons canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1/2 cup prepared hot salsa, plus more for garnish
1/4 cup chopped fresh cilantro
sliced scallion
queso fresco
chopped fresh tomato
reduced-fat sour cream, for garnish

Steps:

  • Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
  • Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
  • Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
  • Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

  • Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  • Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  • Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  • Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  • Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

SPICY CHICKEN TACOS RECIPE BY TASTY



Spicy Chicken Tacos Recipe by Tasty image

Here's what you need: shredded chicken, crushed tomato, white onion, garlic, dried oregano, ground cumin, chipotle pepper, salt, corn tortillas, avocados

Provided by Joey Firoben

Categories     Lunch

Yield 4 tacos

Number Of Ingredients 10

2 cups shredded chicken
1 ½ cups crushed tomato
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can chipotle pepper, minced
1 teaspoon salt
4 corn tortillas
2 avocados, sliced, for topping

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the onion and salt and sauté for 2 minutes.
  • Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
  • Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
  • Pour the chicken mixture into a large serving bowl.
  • Toast the tortillas in the seasoned pan, about 3 minutes per side.
  • Divide the mixture evenly between tortillas, top with avocado slices, and serve.
  • Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 28 grams, Fat 19 grams, Fiber 8 grams, Protein 27 grams, Sugar 7 grams

LIME CHICKEN SOFT TACOS WITH SPICY YOGURT SAUCE



Lime Chicken Soft Tacos with Spicy Yogurt Sauce image

This is my entry for this weeks Ninja Chef's Mystery Ingredient Challenge. Ingredients were soft taco shells, garlic and yogurt. Although this wasn't much of a challenge for me, as I had already created this wonderful recipe, I could not change a good thing and wanted to share with you. This is a family favorite. I love Mexican...

Provided by Amanda Smith

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 22

SPICY YOGURT SAUCE
1 clove garlic
1/4 tsp salt
2 Tbsp olive oil
1 c non-fat or low fat plain yogurt
1 to 1 1/2 Tbsp taco or fajita seasoning
LIME CHICKEN MIXTURE
1 1/2 lb skinless, boneless chicken breast, cubed
1/8 c red wine vinegar
1/2 lime, juiced
1 tsp sugar
1/2 tsp ground black pepper
1/2 tsp salt
2 green onions, chopped
2 clove garlic, minced
5 Tbsp fresh cilantro, chopped
10 6 inch flour tortillas
EXTRAS
1 tomato, diced
shredded lettuce
mexican blend shredded cheese
2-3 limes, quartered

Steps:

  • 1. To make Spicy Yogurt Sauce, with a large knife press garlic and salt together until a smooth paste forms. Place in a small bowl with olive oil; mix well. Stir in yogurt and taco seasoning. Cover; chill 30 minutes before serving.
  • 2. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro. Simmer for an extra 10 minutes.
  • 3. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. An alternate way of heating the tortillas in the oven: wrap the ten tortillas in foil and place in 150 degree oven until warm, approximately 10-15 minutes.
  • 4. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and spicy yogurt sauce. We like to add the juice of one lime quarter on each of our tacos after it is put together.

EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)



Easy Oven Baked Spicy Chicken Tacos Recipe - (3.9/5) image

Provided by á-3424

Number Of Ingredients 10

1 tablespoon olive oil
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning, 1 ounce
1/2 cup onion, diced
1 can diced tomato, drained, 14.5
1 can Old El Paso Chopped Green Chiles, 4.5 ounces
10 Old El Paso Stand and Stuff Taco Shells
1/2 can Old El Paso Refried Beans, 16 ounces
2 cups Mexican Blend Cheese, shredded
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Steps:

  • Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

OLD EL PASO BAKED SPICY CHICKEN TACOS



Old El Paso Baked Spicy Chicken Tacos image

Make and share this Old El Paso Baked Spicy Chicken Tacos recipe from Food.com.

Provided by fognozzle2030

Categories     < 60 Mins

Time 1h

Yield 10 Tacos, 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 lb cooked chicken, shredded
1 (1 ounce) packet old el paso hot and spicy taco seasoning
1/2 cup onion, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (4 1/2 ounce) can old el paso chopped green chilies
10 old el paso stand and stuff taco shells
0.5 (16 ounce) can old el paso refried beans
2 cups Mexican blend cheese, shredded
toppings such as old el paso sliced jalapeno, sour cream, salsa, chopped cilantro, shredded lettuce

Steps:

  • Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
  • Heat olive oil over medium heat in a medium skillet.
  • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  • Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  • Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  • Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  • Sprinkle each shell generously with shredded cheese, the more the better!
  • Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
  • Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  • Enjoy!
  • Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
  • If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.

Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4

SPICY CHICKEN AND CHORIZO TACOS



Spicy Chicken and Chorizo Tacos image

My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos - both of which I made fresh at home in the time it took the meats to cook through.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 (6- to 8-ounce) boneless skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt and ground black pepper
2 to 3 links fresh chorizo (about 8 ounces total)
1 tablespoon canola or olive oil
Juice of 1 lime
1/4 cup apple cider vinegar
2 tablespoons sugar
Pinch of salt
2 to 3 jalapenos, thinly sliced
1 cup sour cream
1 chipotle in adobo, finely chopped, plus 1/2 teaspoon adobo sauce
1 teaspoon honey or agave nectar
Salt
8 corn tortillas, charred if desired
Assorted taco toppings (such as sliced radishes, sliced scallions, and chopped cilantro)

Steps:

  • Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
  • While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
  • While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
  • Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

Tips:

  • Marinate the chicken: Marinating the chicken in a mixture of spices and herbs not only adds flavor, but it also helps to tenderize the chicken and keep it moist during cooking. To get the best results, marinate the chicken for at least 30 minutes, or up to overnight.
  • Cook the chicken over medium heat: Cooking the chicken over medium heat helps to prevent it from drying out and becoming tough. Be sure to preheat your skillet or grill before adding the chicken, and don't overcrowd the pan. This will help the chicken to cook evenly.
  • Use fresh ingredients: Fresh ingredients will always give you the best flavor, so be sure to use fresh chicken, vegetables, and herbs when making your tacos. If you can, also try to use fresh tortillas instead of store-bought ones.
  • Don't be afraid to experiment: There are many different ways to make chicken tacos, so don't be afraid to experiment with different ingredients and flavors. You can try different marinades, toppings, and salsas until you find a combination that you love.

Conclusion:

Spicy chicken tacos are a delicious and easy-to-make meal that is perfect for any occasion. Whether you're having a party or just a casual weeknight dinner, these tacos are sure to be a hit. With a little planning and effort, you can easily make these tacos at home and enjoy the delicious flavors of Mexican cuisine. So next time you're looking for a tasty and satisfying meal, give these spicy chicken tacos a try!

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