Chicken Paprikash Tacos

These chicken paprikash tacos pack smoky, spiced flavors into a taco shell. With tender chicken, creamy pepper Jack cheese, and a hint of heat, they’re a flavorful twist on a classic dish.

Chicken Paprikash Tacos ~ Twist on a Classic

My idea was simple: take the comforting, rich flavors of chicken paprikash and make them work in taco form. The goal was to keep the key elements—sweet paprika, a little heat, and tender chicken—while turning it into something you can grab with your hands and enjoy. It’s my own version of chicken paprikash, but a bit more relaxed and ready for taco night.

I wanted these chicken paprikash tacos to be something that hits all the right flavor notes without being complicated. The creamy Pepper Jack cheese adds a nice touch to the smoky chicken, and the avocado brings a bit of freshness to balance everything out. It’s the kind of meal that’s full of flavor, but still simple enough to throw together.

These tacos bring all those classic flavors together in a way that feels familiar but different. The smoky chicken, melty cheese, and creamy avocado come together in the perfect taco bite. It’s everything I love about chicken paprikash, just with a twist that makes it a little more fun.

Why I Love This Recipe

• Smoky chicken with creamy cheese in this taco is everything.
• It’s chicken paprikash, but way more unique.
• Avocado and lime add the perfect fresh twist.

Ingredients

Here’s a list of ingredients for your chicken paprikash tacos and how each one plays a part in the dish:

• Chicken thighs – Boneless and skinless for easy cooking and shredding.
• Salt, black pepper, white pepper – Basic seasonings to bring out the flavor in the chicken and spices (don’t skip the white pepper for full flavor).
• Butter – Used to brown the chicken and sauté the shallots and garlic.
• Shallot – Adds a mild, sweet onion flavor that’s perfect for sautéing.
• Garlic – Brings aromatic flavor to the dish.
• Hungarian sweet paprika – Essential for the authentic flavor; don’t substitute.
• Smoked paprika – Adds depth and smokiness to the dish.
• Turmeric – Gives a subtle earthy flavor and vibrant color.
• Cayenne – Adds just a hint of heat to balance the spices.
• Water
• Chicken stock – Adds rich flavor to the rice and the overall dish.
• Basmati rice – Light, fluffy rice that absorbs the flavors from the broth.
• Vegetable oil – For frying the tortillas until crispy.
• Corn tortillas – Perfect for building the tacos with a slight crunch.
• Pepper Jack Cheese – Adds a creamy, melty texture with a little heat.
• Avocados – Fresh and creamy, with a squeeze of lime juice for added flavor.
• Lime juice – Brightens up the avocado and adds a touch of freshness.
• Hot sauce – For an extra spicy finish if you like a kick.

How to Make Chicken Paprikash Tacos

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat the Oven
  Preheat the oven to 350°F.
• Step Two: Season the Chicken
  Sprinkle salt, black pepper, and white pepper all over the chicken thighs. Set them aside for now.
• Step Three: Brown the Chicken
  In a large Dutch oven, melt butter over medium heat. Once it’s melted, throw in the chicken and brown it on all sides. Once it’s done, take it out and set it aside to keep warm.
• Step Four: Sauté the Shallots and Garlic
  Lower the heat, toss in the shallots, and sauté them for about a minute. Add the garlic and cook it for another 30 seconds.
• Step Five: Toast the Spices
  Stir in the sweet and smoky paprika, cayenne, and turmeric, and toast them for 30 seconds or so until they smell amazing.
• Step Six: Add Water and Deglaze
  Pour in some water to loosen up all the bits stuck to the pan (that’s flavor!). Bring everything to a boil, then add the chicken back in. Let it boil for a minute, cover, and reduce the heat to low. Let it simmer for 5 minutes, then take the chicken out again and set it aside.
• Step Seven: Make the Rice
  Add chicken stock to the pan and bring it to a boil. Stir in the rice, cover it, and lower the heat to simmer. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir once halfway through.
• Step Eight: Bake It
  Place the chicken on top of the rice, cover it up, and pop it in the oven for 30 minutes. For the last 5 minutes, take the lid off so the chicken gets a nice little crispy touch.
• Step Nine: Fry the Tortillas
  While the chicken is baking, heat some oil in a pan over low heat and fry the tortillas until they’re crispy.
• Step Ten: Build the Tacos
  Once everything’s ready, start making your tacos. Layer some rice at the bottom, top with sliced or diced chicken, sprinkle on some pepper jack cheese, add avocado (squeeze a little lime juice over it), and drizzle your favorite hot sauce on top.

Recipe Tips

Here are a few quick ideas to make these chicken paprikash tacos even tastier.

• For a creamy twist, add a dollop of sour cream on top of the tacos.
• Fry the tortillas just before serving to keep them crispy.
• Use a mix of cheddar and Pepper Jack cheese for extra melt and flavor.
• If you prefer a milder heat, reduce the cayenne or skip the hot sauce.

Chicken Paprikash Tacos Storage and Freezing Tips

When it comes to leftovers, reheating and freezing, here are a few tips:

• Store leftover chicken and rice in separate airtight containers in the fridge for up to 3 days.
• Keep the tortillas in a separate bag or container to avoid them getting soggy.
• Freeze the chicken and rice separately to keep the textures intact. Place them in airtight containers or freezer bags, and freeze for up to 3 months.
• To reheat, warm the chicken and rice in a skillet over medium heat, adding a splash of water or broth to bring back the moisture. Reheat the tortillas in the oven or on a skillet to get them crispy again.

Frequently Asked Questions

• Can I use a different type of cheese? If you’re not a fan of Pepper Jack, try using cheddar, Monterey Jack, or even a blend of both for a milder flavor.
• Can I make these tacos ahead of time? While it’s best to assemble the tacos fresh, you can prepare the chicken and rice in advance and store them in the fridge for up to 3 days. When you’re ready, just heat everything up and assemble the tacos.
• Can I use flour tortillas instead of corn? Yes, flour tortillas will work if you prefer them, though my homemade corn tortillas bring a nice crunch that complements the dish.
• Is this recipe spicy? It has a bit of heat from the cayenne and paprika, but it’s not overwhelming. You can adjust the heat by adding less cayenne or skipping the hot sauce if you prefer something milder.
• Can I make this dish without the avocado? If avocado isn’t your thing, feel free to leave it out, or swap it for another topping like sour cream or a sprinkle of fresh cilantro.

More Unique Taco Recipes

If you’re craving more taco inspiration, check out more of my “less than standard” twists on classic taco recipes:

• Smoky Cincinnati Chili Tacos
• Smoked Salmon Brunch Tacos
• Dr. Pepper Brisket-Brie Tacos
• Smoky Sweet Potato Fry-Black Bean Tacos with Maple-Jalapeno Cream
• Flank Steak Tacos with Garlicky Cilantro Chimichurri
• Shrimp Tacos with Grilled Pineapple-Jalapeno Salsa

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Print Recipe 5 from 4 votes Chicken Paprikash Tacos These Chicken Paprikash Tacos bring smoky, spiced chicken, creamy Pepper Jack cheese, and fresh avocado together in a crispy tortilla. A fun twist on the classic chicken paprikash, this easy-to-make dish is perfect for taco night, offering rich flavors with just the right amount of heat. Prep Time15 minutes mins Cook Time1 hour hr Total Time1 hour hr 15 minutes mins Course: Main Course Cuisine: American Keyword: Chicken Paprikash Tacos Servings: 12 tacos Calories: 468kcal Author: Cathy Pollak Equipment Dutch Oven For cooking chicken and rice. measuring cups and spoons For accurate measuring of ingredients. skillet For frying tortillas. Ingredients 2 lbs. boneless, skinless chicken thighs salt and pepper white pepper (don't substitute) 1/2 cup butter 1/4 cup minced shallot 2 tsps. minced garlic 2 tsps. Hungarian sweet paprika 1 tsp. smoked paprika 1/2 tsp. cayenne pepper 1/2 tsp. turmeric 2 cups water 4 cups low-sodium chicken broth 2 cups dry basmati rice (don't substitute) 1/2 cup avocado oil or any neutral oil 12 yellow corn tortillas 2 cups shredded Pepper Jack cheese 2 avocados (for garnish) juice of one lime hot sauce Instructions Preheat the oven to 350°F. Generously season chicken thighs with salt, black pepper, and white pepper. Set aside. 2 lbs. boneless, skinless chicken thighs, salt and pepper, white pepper In a large Dutch oven, melt butter over medium heat. Once melted, add chicken and brown on all sides. Remove chicken and set aside to keep warm. 1/2 cup butter Turn heat to low, add shallots, and sauté for 1 minute. Add garlic and sauté for another 30 seconds. 1/4 cup minced shallot, 2 tsps. minced garlic Stir in sweet and smoky paprika, cayenne, and turmeric; toast for about 30 seconds. 2 tsps. Hungarian sweet paprika , 1 tsp. smoked paprika, 1/2 tsp. cayenne pepper, 1/2 tsp. turmeric Add water to deglaze the pan. Return chicken to the pan, bring to a boil, then cover and reduce heat to low. Simmer for 5 minutes. Remove chicken and set aside. 2 cups water Add chicken broth and bring to a boil. Stir in rice, cover, and reduce heat to low. Cook for 15-20 minutes, or until rice is tender and liquid has been absorbed. Stir once halfway through the cooking process. 4 cups low-sodium chicken broth, 2 cups dry basmati rice Return chicken to the top of the rice, cover, and place in the oven. Bake for 30 minutes, removing the lid during the last 5 minutes of cooking. Meanwhile, fry tortillas in oil over low heat until crispy. 1/2 cup avocado oil, 12 yellow corn tortillas Assemble tacos with a layer of rice, sliced or diced chicken, pepper jack cheese, avocado (squeeze lime juice over the avocado), and finish with your favorite hot sauce. 2 cups shredded Pepper Jack cheese, 2 avocados, juice of one lime, hot sauce Notes For optimal outcomes when making these chicken paprikash tacos, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations. The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. © noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited. Nutrition Nutrition Facts Chicken Paprikash Tacos Amount Per Serving (229 g) Calories 468 Calories from Fat 232 % Daily Value* Fat 25.8g40% Saturated Fat 11.3g71% Polyunsaturated Fat 1.5g Monounsaturated Fat 6.8g Cholesterol 103.5mg35% Sodium 249mg11% Potassium 459mg13% Carbohydrates 38.1g13% Fiber 3g13% Sugar 1.6g2% Protein 22g44% Vitamin A 154IU3% Vitamin C 3mg4% Calcium 139mg14% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

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