Name: Cumin Paprika Chicken Thigh Tacos for Kids
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 tsp ground cumin; 1.5 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 12 small flour tortillas; 1 cup shredded lettuce; 1 cup shredded mild cheddar cheese; 1 cup mild salsa (or diced tomatoes for less spice)

Cumin Paprika Chicken Thigh Tacos for Kids

miradu

These cumin paprika chicken thigh tacos are designed to be kid-friendly, with bold but approachable flavors and mild toppings for little palates. Roasting chicken thighs keeps them juicy and tender, while the combination of cumin and smoked paprika adds warmth and color without being too spicy. The toppings are simple and familiar—lettuce, mild cheddar, and salsa or tomatoes—making these tacos a fun, hands-on dinner. Perfect for a weeknight meal, these tacos come together quickly and can be easily customized. Serve with a side of sliced fruit or corn for a balanced family dinner!

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, mix cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and olive oil.
Add chicken thighs to the bowl and toss until well coated with the spice mixture.
Arrange chicken thighs in a single layer on the prepared baking sheet. Roast for 18-22 minutes until cooked through and juices run clear (internal temp 165°F).
Remove chicken from oven and let rest 5 minutes, then slice into bite-sized strips.
Warm tortillas by wrapping them in foil and placing in the oven for the last 4 minutes of chicken roasting, or heat them in a dry skillet for 30 seconds per side.
Assemble tacos: Place sliced chicken in each tortilla and top with lettuce, cheese, and mild salsa or diced tomatoes. Serve immediately.