This post may contain affiliate links. Please read our disclosure policy.
Our Confetti Chicken Tacos are a quick-to-prepare, super delicious weeknight dinner that the whole family will love – especially on those evenings when everyone is hungry and time is tight!
In addition to this being a very delicious meal – what’s also really great about these confetti chicken tacos is that most of the prep can be done in advance. OR – you can even cook it completely in advance and then simply reheat.
Our confetti chicken tacos recipe uses boneless, skinless chicken thighs – which I personally think are more flavorful than the meat from boneless, skinless chicken breast (although you can use the breast meat if you prefer!). And a mix of diced green, red, yellow and orange sweet bell peppers gives a colorful “confetti” look to the taco filling – plus some jalapeño for a little heat!
But the best part is the combination of seasonings in the sauce! With a perfect mix of chili powder, cumin, onion powder, coriander, oregano and garlic powder – the sauce on these confetti chicken tacos rivals that of the best Mexican restaurants! Enjoy!
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Confetti Chicken Tacos
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 cups onion diced
- 1 small yellow bell pepper diced
- 1 small orange bell pepper diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño pepper, seeded and minced (more if you like it hotter)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon dry oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 cup water
- 3 tablespoons tomato paste
- 1/2 cup fresh cilantro, chopped
- Taco shells
- Toppings
- Shredded Mexican cheese
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Salsa
Instructions
- Cut the chicken thighs up into very small pieces by cutting the thighs into strips with a very sharp knife, then turn and cut against the strips into tiny pieces. Lay them out and sprinkle with salt and pepper.
- In a large heavy bottomed fry pan over high heat, place one tablespoon of the oil. When smoking hot, swirl around the pan and add half the chicken pieces. Make sure you drop the pieces in a little at a time so they are separated. If you put them in the pan in a pile and try to spread them out, they will start to steam and will not sear. Cook these for a few minutes to brown one side and with a spatula, flip and cook the other side for one minute (don’t worry about turning every single piece). Transfer this to a bowl.
- Heat the pan back up with the second tablespoon of oil and cook the second half of the chicken once the pan is smoking hot. Remove that batch to the same bowl.
- Reduce the burner to medium high and heat the last of the oil. Add onions and all five peppers and sauté for about three minutes until just tender.
- Add all of the herbs and spices, the water, tomato paste, cilantro and cooked chicken with any liquid from the bowl and cook stirring often over medium heat for about five minutes to thicken and meld the flavors.
- Remove from heat and serve with your choice of soft or hard taco shells and toppings.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You may also like:
I was just thinking that it’s been too long since we’ve had tacos. These look great and I love that the filling can be prepared ahead!
Definitely a special taco. Even unspecial tacos fly high in my family. This is a winner.
Thanks Carol!
I love that you make everything from scratch! This looks like a fantastic recipe and being able to prepare this in advance is always a bonus! Your photos are gorgeous!!
We do make (mostly) everything from scratch Rose! We think it tastes best!
I love all the colors. I will have to make this for our next taco Tuesday!
Love all the peppers you used and spices!
So colorful!
wowzers, those are some good lookin tacos!
I want these tacos for dinner tonight! It looks like they have fantastic flavor and I know my family would love them.
Chicken tacos… how I love thee… Yeah, I’m gonna have to make these. Bookmarking…and drooling. Gorgeous, as always!
Happy Monday! I just read that Chipotle uses chicken thighs in all their food as it has more flavor as well. And since we eat there, um, a lot, well, I should really be making these instead. I love how they make a great re-heat. My husband and I are teachers and I pack his lunch every day and he usually wants something healthy that heats up well. Thanks =)
I didn’t know that Laura – but I do love Chipotle! 🙂 I think these tacos would be perfect to pack up for a lunch!