Smoky Chicken Street Tacos
Fast skillet chicken tacos with charred peppers, smoky spices, and a squeeze of lime-like lemon brightness.
Quick Kitchen Summary & Pro Tips
A easy recipe for 3 servings. Prep the ingredients first, then give yourself 27 minutes from start to table.
- Total time
- 27 min
- Difficulty
- Easy
- Servings
- 3 servings
- Calories
- 441
Prep station
Ingredients
Check off ingredients as you set up your cooking station.
Per serving
Nutrition snapshot
Protein
33g
Carbs
39g
Fat
17g
Fiber
5g
Nutrition is an estimate and can vary by brands, portions, and cooking methods.
Step-by-step cooking mode
Make it happen
Prep first
12 minutes
Cook time
15 minutes
Makes
3 servings
Measure before you heat the pan
1 pound boneless chicken thighs · 8 corn tortillas · 2 bell peppers · 1 teaspoon smoked paprika · 1 lemon
- 1
Season the chicken
3 minutesToss sliced chicken with smoked paprika, salt, pepper, and a drizzle of oil.
- Use now
- 1 lb chicken thighs and 1 teaspoon smoked paprika.
- Cook until
- Coat every piece with paprika, salt, pepper, and a small drizzle of oil.
- 2
Cook the filling
8–10 minutesSear chicken in a hot skillet, then add thinly sliced peppers and cook until tender with browned edges.
- Use now
- Seasoned chicken and 2 sliced bell peppers.
- Cook until
- Cook chicken first until browned, then add peppers and cook until tender with charred edges.
Safety check: Cook chicken to 165°F / 74°C.
- 3
Warm tortillas
3–4 minutesWarm tortillas one at a time in a dry skillet until soft with toasted spots.
- Use now
- 8 corn tortillas.
- Cook until
- Warm each tortilla in a dry skillet for 20–30 seconds per side until flexible and lightly toasted.
- 4
Build your tacos
2 minutesFill each tortilla with chicken and peppers, then finish with a bright squeeze of lemon.
- Use now
- Cooked chicken-pepper filling and 1 lemon.
- Cook until
- Fill the tortillas generously and finish each serving with a squeeze of lemon.
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