Baja Chicken Tacos start with chicken tenders that are seasoned with Tajin spice and seared to perfection. Add fresh pico de gallo, avocado, cotija cheese, and creamy Baja sauce to make the best tacos you've ever tasted in just 30 minutes!
Why You'll Love This Recipe
If you've ever tried Tajin seasoning, (ad) you know why these tacos are a step above the rest. Tajin is a delicious spice made with mild chiles, sea salt and zesty limes. Don't worry, there's hardly any heat. It's all about the lime flavor, which also happens to taste great on the rim of a margarita!
Baja Chicken Tacos are completely made from scratch, so the addition of fresh pico de gallo and homemade Baja sauce puts this dish over the top. It's an easy and quick meal for Taco Night or any night of the week.
- flour tortillas - street taco size (5 inches)
- chicken tenders - seasoned and pan seared
- Tajin seasoning - the best chile lime spice for tacos
- tomatoes - base for pico de gallo
- cilantro - adds flavor to pico de gallo and sauce
- onion - gives a kick to the salsa
- avocado - cools things down
- cotija cheese - adds a punch
- red cabbage - gives the taco its crunch
- mayonnaise - base for Baja sauce
- sour cream - adds the creaminess
- fresh lime - gives zest to the sauce
- Sear tortillas in a pan over high heat or directly on open flame for a few seconds. Be careful not to burn. Wrap in foil and keep warm.
- Season chicken tenders with Tajin spice and add to a medium hot skillet with olive oil. Cook 5 to 7 minutes per side until chicken is done. Let rest 10 minutes.
- Dice tomatoes, cilantro and onion. Add to a small bowl.
- Dice cabbage and avocado.
- Slice chicken into small pieces. Add several spoonfuls of chicken to a tortilla, then top with pico de gallo, avocado, cilantro, cabbage, Baja sauce and cotija cheese.
- Mix mayonnaise, lime juice and sour cream in a blender. Add cilantro and Tajin seasoning. Pulse a few times and pour into a bowl.
- For even more flavor, sprinkle chicken tenders with Tajin seasoning and place in a plastic bag to marinate overnight. On the next day, grill or pan sear as directed.
- It's worth the extra step to sear tortillas ahead of time. It only takes a few seconds to get a nice char, and the flavor can't be beat!
- If you'd like to use salsa instead of pico de gallo, feel free to sub it instead.
- To save on time, you can use rotisserie chicken, dice it, and season with Tajin spice instead of cooking chicken tenders.
- This is the perfect recipe for parties and Taco Night. Try creating a Taco Bar and serving Baja Chicken Tacos with lots of different toppings!
Cotija is a Mexican cheese with a strong bite that crumbles easily. It's similar to feta cheese in taste and consistency, so you can substitute feta if needed.
Cilantro is an important ingredient in this recipe. But, if you must make a substitution, parsley is in the same family.
Tajin seasoning (ad) can be found in most grocery stores and ordered on Amazon. If you need a substitute, taco seasoning would work, but won't have the same zesty flavor.
Taco Night will never be the same if you serve these Mexican inspired favorites! These dishes are a sassy twist on the classics and make a great Taco Bar party.
- Green Burritos
- Easy Chicken Taco Bake
- Sheet Pan Taco Bake
- Skillet Mexican Street Corn
- Blueberry Sriracha Margarita
Baja Chicken Tacos
*See notes in blog post for detailed tips, photos and instructions.
- 6 flour tortillas street taco size (5 inches)
- 1 lb. chicken tenders
- 2 tsp. Tajin seasoning ad
- 1 cup tomatoes diced
- ½ cup cilantro chopped and divided
- 1 small onion chopped
- 1 avocado diced
- ½ cup red cabbage diced
- 1 cup cotija cheese crumbled
- Sear flour tortillas in a skillet over high heat to char, or hold them over an open gas flame for only a few seconds. Take care not to burn them. Wrap in foil to keep warm.
- Sprinkle chicken with Tajin spice. Add olive oil to a medium hot skillet and cook chicken 5 to 7 minutes per side until done. Allow chicken to rest for 10 minutes while making toppings.
- Chop tomatoes, half of the cilantro, and onion into small pieces for pico de gallo. Add to a small bowl.
- Dice avocado and squeeze lime juice over it to keep it from browning.
- Dice red cabbage into small bites.
- Slice chicken into bite sized pieces.
- To assemble tacos, add several spoonfuls of chicken to a warm tortilla. Top with pico de gallo, avocado, cilantro, cabbage, Baja sauce and cotija cheese.
- Mix mayonnaise, sour cream and lime juice in a blender. Pulse until smooth.
- Fold in cilantro and Tajin seasoning. Pulse a few times and pour into a bowl.
- Drizzle over tacos.
- To save time, use diced rotisserie chicken instead of cooking chicken tenders. Season as directed.
- Taco seasoning can be substituted for Tajin spice, but it won't have the same zesty flavor.
- If you can't find cotija cheese, substitute feta cheese instead.
- View the Google Web Story for Baja Chicken Tacos!
Nutrition info is an auto generated estimate.
Be sure to check out my best dishes each week on Weekend Potluck!