Jack of All Tacos

Fast, flavorful, and ready to hit the skillet—these Chicken Street Tacos with Let’s Taco ’Bout It bring juicy seared chicken, bold seasoning, and a classic finish of onion, cilantro, and lime. Built for any night of the week—but bold enough for the Tuesday lineup.

Ingredients

For the Chicken:

• 1½ lbs boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil
• 2 tbsp Chef Paddy’s Let’s Taco ’Bout It
• 1 tsp smoked paprika
• 1 tbsp lime juice
• 1 tbsp W Sauce
• Salt, to taste

To Serve:

• 6–8 small corn tortillas, toasted or charred
• Diced white onion
• Chopped cilantro
• Lime wedges
• Hot sauce or salsa (optional)

Instructions

1. Season the Chicken: In a bowl, toss chicken with olive oil, Let’s Taco ’Bout It , smoked paprika, lime juice, W Sauce, and salt.
2. Cook: Heat a cast iron or nonstick skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through and lightly charred.
3. Rest & Slice: Let rest 5 minutes, then chop or slice into bite-sized strips.
4. Warm the Tortillas: Toast tortillas over an open flame or in a hot pan until lightly charred.
5. Assemble: Fill each tortilla with chicken, onion, cilantro, and a squeeze of lime. Add salsa or hot sauce if you’re feeling it.

Chef Paddy’s Tips

• Thighs = juicy flavor: Go for thighs if you want that extra tenderness and boldness.
• Let the blend work: Let’s Taco ’Bout It already brings the cumin, chili, and depth—no need to overbuild it.
• Make it ahead: Marinate the chicken in the morning and sear it when you get home—fast and flavorful.
• Turn it into a tray: Serve with rice, beans, and slaw for a full street taco spread.

Let’s cook with heart and hustle.