Name: Authentic Mexican Chicken Tacos
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 pounds split chicken breasts or chicken thighs (bone-in, skin-on ); 3 tablespoons coarse salt; 3 teaspoons ground black pepper; 1/2 cup Mexican oregano; 8 corn or flour tortillas (warmed); Pico de gallo; 1 avocado (pitted, peeled, and sliced); Sour cream

Recipe

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These Mexican chicken tacos are juicy, simple, and packed with flavor from the seasoning and the cooking method.

An easy oven recipe for Mexican chicken tacos, just like my Tia taught me, with all her tips below.

Mexican chicken taco topped with sour cream

Authentic Mexican Tacos

Whenever I want an easy taco night, these Mexican tacos are my go-to. In fact, these are so good, they’re on page 92 of the Taco Tuesday Cookbook.

The trick to epic chicken tacos is starting with bone-in, skin-on chicken, which yields meat that practically breaks apart on its own. The Mexican oregano infuses them with flavor, and the oven does most of the work!

a woman squeezing lime over a mexican chicken taco

What is Mexican Oregano

You’ve probably never noticed the two types of oregano in the spice aisle labeled as Mexican Oregano (Lippia graveolens), which is more intense and citrusy, and regular oregano (Origanum vulgare), which is milder and sweeter. You can find Mexican oregano at most grocery stores and on Amazon here.

How to Make Authentic Chicken Tacos

You won’t find a simpler recipe than this one. Throw the chicken thighs on a sheet pan, season them well, and bake for about 45 minutes. Once ready, the chicken will be so tender it practically falls apart. For the ultimate flavor infusion, toss the shredded chicken with some of the juices in the pan.

Serving Mexican Chicken Tacos

These tacos serve as the foundation for your favorite toppings like guac, sour cream, and some restaurant-style salsa. Make it a full meal with cilantro lime rice on the side and a classic margarita. You can also pretend you got them from a taco truck and sip on a Tequila and Coke a (batanga).

Authentic Mexican Chicken Tacos

Mexican chicken taco topped with sour cream and tomatoes

Servings: 4

Prep Time: 10

Cook Time: 45

These Mexican chicken tacos are juicy, simple, and packed with flavor from the seasoning and the cooking method.

5 from 25 votes

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Ingredients

For the tacos:

2 pounds split chicken breasts or chicken thighs, bone-in, skin-on
3 tablespoons coarse salt
3 teaspoons ground black pepper
½ cup Mexican oregano
8 corn or flour tortillas, warmed

Toppings:

Pico de gallo
1 avocado, pitted, peeled, and sliced
Sour cream

Instructions

Prep the chicken:

Preheat the oved to 350F and lightly coat a rimmed baking sheet with cooking spray.
Wash the chicken pieces and pat them dry so that the seasoning can adhere. Put the chicken on the prepared baking sheet. Do not remove the skin or bones from the chicken.
Generously salt and pepper the chicken pieces on both sides. Then, generously sprinkle the Mexican oregano all over the chicken. By generously, I mean that the tops should nearly be covered in it.

Bake the chicken:

Bake for about 45 minutes, until the chicken's internal temperature reaches 165F for breasts and 170F for thighs. Cooking time will vary by the size of the chicken pieces.
Remove the chicken from the oven and allow the chicken to rest for 5 minutes. Remove the skin and bones from the chicken pieces and shred the meat with two forks or by pulling it apart with your hands. I also like to take the chicken juices form the pan and toss it with the shredded chicken before serving for added flavor.