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Set aside your Tuesday Blues because I am so happy to share with you that – my dreams have come true! And I can now say, I’ve found The One! 

Yes, that’s right. I’ve found the PERFECT taco seasoning mix and I could not be more ecstatic to share it with you!

For years, I have searched far and wide for a really good taco seasoning mix. From store variations to food trucks – if you’ve been with me, you KNOW the struggle was real. But, none have ever impressed me enough. Some too salty, others too bland and definitely none spicy enough.

So, of course, I embarked upon the faithful journey of making my own mix that is without any additives, preservatives and MSG. Let’s face it – a delicious spice mix that is full of flavor and 100% natural is certainly a win in my book!

Therefore, in celebration of my sweet union to the love of my life – here is the yummiest Chicken Taco Recipe that will keep you and your loved ones smiling for days!

Happy & healthy eating love-bugs!

DRY SPICE MIX INGREDIENTS:

  • 4 tbs Garlic Powder
  • 2 tbs Red Chili Powder
  • 3 tbs Onion Powder
  • 2 1/2 tbs Paprika
  • 2 tbs Ground Cumin
  • 2 tbs Onion Powder
  • 1 1/2 tbs Dried Organo
  • 2 tbs black pepper
  • Salt to taste (appx. 1 tbs)

REMAINING INGREDIENTS: 

  • 4 large boneless chicken thighs
  • Juice of 2 limes
  • 1/4 cup of Warm Water
  • 3 tbs of freshly grated garlic
  • 2 tbs olive oil
  • Browned Onions (bonus recipe below!)
  • Guacamole
  • Non-Fat Sour Cream or Plain Greek Yogurt
  • Pico de Gallo
  • Shredded Cheddar Cheese
  • 6-8 Soft Flour, Corn or Wheat Tortillas
  • 1 large ziploc bag for marinating chicken
  • 1 mason jar or air-tight container to store additional spice mix

DIRECTIONS:

  1. Wash chicken and pat dry. Then, with a sharp knife, cut diagonal slits on the chicken pieces and put into the Ziploc bag and set aside.
  2. In the mason jar / container of your choice, combine all Dry Spice ingredients and toss or stir to combine.
  3. To the Ziploc bag, add about 4 tbs of the Dry Spice Mix,  1 tbs of olive oil, 1/4 cup of warm water and the juice of 1 lime. Remove all air from the Ziploc bag, seal and massage and toss to ensure all chicken thigh pieces are evenly coated. Feel free to add more of the Dry Spice Mix if your chicken does not look coated enough. i.e. there should be no “pink” of the chicken showing.
    • Store the additional taco seasoning covered and in the fridge for up to 6 months. You may add it to virtually anything! Eggs, salad, soup or anything!
  4. Marinate the chicken for at least 30 minutes in the refrigerator or up to 6 hours. I like to do this overnight as it really gives the chicken so much flavor!
  5. To cook the chicken, I like to use a grill pan to get some nice grill marks on there. But, a regular non-stick skillet works well too! At this point, add in 1 tbs of olive oil to evenly coat the bottom of the pan. Heat the pan on medium heat and add chicken in one even layer.
  6. Cover and cook for 4 minutes on each side. I tend to check at the 4 minute mark to see if the pan facing side is browned. If it is, then immediately flip over. However, if it is not, leave cooking for another minute or so until it is browned.
  7. Once the chicken has been cooked, squeeze the juice of 1 lime on top of the chicken, remove the pan from the heat and leave it covered so the chicken can rest for 2 to 3 minutes. This allows for the natural juices and spices to infuse the meat even further!
  8. Upon cooling, remove the chicken from the pan and chop into small pieces. I tend to slice / shred them with 2 forks but this style is completely up to you!
  9. Lastly, the assembly of the tacos with the tortillas are entirely up to you! I tend to add a layer of chicken, then browned onions, guacamole, Pico de Gallo, sour cream and top it off with some sour cream.

BROWNED ONIONS RECIPE: 

  • 1 large Red Onion sliced thinly
  • 1 Green Bell Pepper sliced thinly (optional)
  • 1 1/2 tbs Dried Organo
  • 2 tbs black pepper
  • Salt to taste (appx. 1 tsp)
  • 1 tbs Olive Oil

DIRECTIONS:

  1. In a flat-pan skillet, heat on medium heat and add olive oil, onions, (bell pepper, if preferred) oregano, black pepper and salt.
  2. Stir occasionally until the onions have browned and are fully cooked.

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