smashed chicken tacos recipe

Written BySheba G Updated On
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The Best smashed chicken tacos recipe

I’m so excited to share this recipe for smashed chicken tacos with you all. This dish has been a staple in our household for years, and I just can’t get enough of it. The combination of tender chicken, crunchy taco shells, and fresh cilantro is absolute perfection.

I love that it’s easy to make and can be customized to suit any taste or occasion. Whether we’re having a family dinner or a casual get-together with friends, smashed chicken tacos are always a hit. Plus, they’re incredibly healthy – we’re talking lean protein, fiber-rich veggies, and whole grains all in one delicious package.

My kids adore helping me prep the toppings, and my husband loves how easy it is to cook up on a busy weeknight. As for me? Well, I just love the way the flavors come together in this recipe – it’s like a party in your mouth!

The best part? It’s ridiculously easy to make and requires minimal cleanup afterwards. I’ve been making this recipe for so long now that I’ve lost count – but I do know that it’s been a favorite among my family and friends for years.

We’ve even started serving it at our annual family gatherings, and everyone always raves about it. So if you’re looking for a new recipe to try out this week, look no further! This smashed chicken tacos recipe is sure to become a new favorite in your household too.

Smashed Chicken Tacos

4.9 from 1992 votes

Crispy smashed chicken tacos with a zesty lime crema and fresh toppings. This recipe features tender, juicy chicken smothered in a delicious sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Lime Crema

1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1 tbsp chopped cilantro
1 clove garlic, minced
1/4 tsp salt

For the Toppings

4 small corn tortillas
1 avocado, sliced
1/2 cup shredded red cabbage
1/2 cup chopped cilantro
1/2 cup diced tomatoes
1/2 cup crumbled queso fresco

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tsp honey
1 tsp lime juice
1/2 tsp ground cumin
1/2 tsp smoked paprika

👨‍🍳Directions

1Preheat oven to 400°F.
2In a bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
3Add chicken breasts and toss to coat evenly.
4Heat olive oil in a skillet over medium-high heat.
5Add chicken and cook until browned and crispy, about 5 minutes per side.
6Transfer chicken to a baking sheet and bake for 20-25 minutes, until internal temperature reaches 165°F.
7While the chicken is baking, prepare the lime crema.
8In a small bowl, mix sour cream, mayonnaise, lime juice, cilantro, minced garlic, and salt.
Set aside.
9In another small bowl, combine tomato sauce, minced garlic, honey, lime juice, cumin, and smoked paprika for the sauce.
Set aside.
10Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
11Using the bottom of a heavy skillet or a tortilla press, smash each chicken breast until it is about 1/2-inch thick.
12This will create crispy edges and a tender center.
13Cut each smashed chicken breast into 2-3 smaller pieces.
14Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are soft and pliable.
15Spread a thin layer of the sauce onto each tortilla.
16Top with a piece of smashed chicken, sliced avocado, shredded red cabbage, chopped cilantro, diced tomatoes, and crumbled queso fresco.
17Drizzle lime crema over the top and serve immediately.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Skillet
Tortilla press or heavy skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 7g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can substitute whole wheat tortillas for a healthier option. For a spicy kick, add sliced jalapeños to the toppings.

This smashed chicken tacos recipe is perfect for any occasion – whether you’re planning a family dinner or just need something quick and easy on a busy weeknight.

And don’t even get me started on storage ideas – you can easily store leftovers in an airtight container for up to 3 days or freeze them for later use.

Reheating is just as simple: just pop them back into the oven at 300°F (150°C) until warmed through.

❓ Frequently Asked Questions About Smashed Chicken Tacos

Q: What is the key to making great smashed chicken tacos?

Well, first and foremost, you want to start with high-quality ingredients. Look for fresh cilantro, ripe tomatoes, and crunchy taco shells – these will make all the difference in the flavor department.

Q: Can I use pre-cooked chicken in this recipe?

Of course! If you’re short on time or want to make things even easier, feel free to use pre-cooked chicken. Just be sure to adjust the cooking time accordingly.

Q: How do I store leftover smashed chicken tacos?

You can store leftover smashed chicken tacos in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I customize this recipe to suit my dietary needs?

Absolutely! If you’re gluten-free or have other dietary restrictions, feel free to swap out ingredients as needed.

Q: What’s the best way to reheat smashed chicken tacos?

For optimal results, reheat your smashed chicken tacos over low heat on your stovetop or in the oven at 300°F (150°C) until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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