These smoked chicken tacos are smoky, juicy, and downright delicious. Chicken breasts get rubbed with a quick blend of spices, smoked low and slow until tender, then sliced thin and tucked into warm tortillas. Top them with cilantro, a squeeze of lime, and toppings like avocado lime crema, pickled onions, or slaw for the ultimate taco night dinner.

Three smoked chicken tacos garnished with fresh herbs and lime wedges, ready to serve.

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If you love tacos, try my Air Fryer Salmon Tacos, Blackened Chicken Tacos, Wagyu Steak Tacos, or Big Mac Smash Burger Tacos next!

Easy Smoked Chicken Tacos

Easy to make! Just rub the chicken with spices, smoke it low and slow, then slice and tuck it into tortillas.
Packed with flavor! Juicy smoked chicken, fresh herbs, lime wedges, and toppings like avocado lime crema or pickled red onions make every bite irresistible.

Labeled ingredients for smoked chicken tacos placed on a wooden table.

Ingredients for Pellet Grill Chicken Tacos

Chicken Breasts: Four boneless, skinless breasts. They smoke up tender and juicy, then slice perfectly for tacos. If you prefer darker meat, boneless skinless chicken thighs work too.
Olive Oil: Just enough to coat the chicken and help the spices stick. Avocado oil can also be used.
Smoked Paprika: Adds that deep, smoky flavor. Regular paprika will work too.
Chili Powder: A warm, mild heat. Want it spicier? Toss in a little cayenne.
Garlic Powder: Powder works better than fresh since it sticks to the chicken.
Onion Powder: Rounds out the flavor with a touch of sweetness.
Dried Oregano: Mexican oregano is great if you've got it.
Salt and Black Pepper: The basics that tie everything together.
Lime Juice: Half a lime, freshly squeezed, for a classic taco vibe.
Small Tortillas: I used corn tortillas, but you can use flour tortillas or gluten-free tortillas. Warm them up so they're soft and pliable. You can also use my 3 Ingredient Flatbread.
Fresh Cilantro & Lime Wedges: Bright, fresh, and a classic taco finishing touch.
Toppings: Avocado lime crema, Pickled Red Onions, Coleslaw with Miracle Whip, or keep it simple with Chunky Tomato Salsa, sour cream, and shredded cheese.

How to Make Smoked Chicken Tacos

Preheat your smoker to 250°F and add your choice of wood pellets. Hickory gives a bolder flavor, apple adds a hint of sweetness, and pecan will give you a mild flavor. I have made these on my Pit Boss pellet grill and Traeger grill, but any pellet smoker will work.

While the smoker heats, make the seasoning rub. In a large bowl, combine 3 tablespoons olive oil, 1½ teaspoons smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and the juice of ½ lime.

A hand whisking spice rub mixture in large bowl.

Add the chicken breasts to the bowl and brush or rub the mixture all over, making sure every piece is well coated.

Chicken breasts in large bowl, covered evenly in spice mixture.

Set the chicken directly on the smoker grates. Close the lid and smoke for 55-70 minutes, or until the internal temperature of the thickest part of the meat reaches 165°F. (On my Pit Boss pellet smoker, they were perfect at the 60-minute mark.)

Seasoned chicken breasts placed on grill grates of pellet grill.

Cooked chicken breasts on the grill grates of smoker.

When the chicken is done, move it to a cutting board and tent loosely with foil. Rest it for 5-10 minutes so the juices redistribute and don't run out.

Slice the chicken thinly across the grain for the most tender pieces. Warm your tortillas in a skillet or directly on the grill grates, then build your tacos.

Warming tortilla shells on the grill grates of a pellet smoker.

Add sliced chicken to the warmed tortillas, fresh cilantro, and a squeeze of lime, and finish with toppings like creamy avocado lime crema, tangy pickled red onions, or even my Miracle Whip Coleslaw. (I like to spread the crema on first, then add everything else.)

Serve right away while everything is hot and fresh. Enjoy!

Sliced chicken layered on warm tacos with avocado lime crema and pickled red onions.

Sliced smoked chicken layered in tortillas with toppings.

Tips for Making Smoked Chicken Breast Tacos

Watch the temperature: Pull the chicken off the smoker as soon as it hits 165°F. Overcooking will dry it out.
Let it rest: A quick 5-10 minute rest on a cutting board locks in the juices and makes slicing easier.
Slice against the grain: Cutting the chicken thinly across the grain keeps every bite tender.
Warm the tortillas: A quick toast on the smoker or skillet makes them soft, pliable, and ready to hold all the fillings.
Set up a topping bar: Lay out cilantro, lime wedges, avocado lime crema, pickled onions, and slaw so everyone can build their own tacos.

Make-Ahead Instructions

Season the chicken breasts up to 24 hours in advance. Cover tightly and refrigerate until you're ready to smoke them.
Smoke the chicken as directed, then cool and slice. Store in an airtight container in the refrigerator for 3-4 days.
When ready to serve, reheat the chicken gently on the smoker at 250°F or in a skillet over medium heat until warmed through. Assemble tacos with fresh tortillas and toppings just before serving.

Three smoked chicken tacos on a white dinner plate.

Storing Leftovers

Store cooled, sliced smoked chicken in an airtight container in the refrigerator for 3 to 4 days. Keep the tortillas and toppings stored separately.

Reheating Leftovers

Warm the smoked chicken slowly in a skillet over low to medium heat with a splash of broth or water to keep it moist.
For the smoker, set the temperature to 250°F and reheat the chicken for about 15 minutes, or until warmed through.
The microwave or air fryer will work too. Heat in 30-second intervals until hot.

Variations

Spicy: Add ½ teaspoon cayenne pepper, chipotle powder, or hot sauce to the spice mixture.

Smoked Chicken Thigh Tacos: Swap the breasts for boneless chicken thighs. They're juicier and a little more forgiving.

BBQ: Brush the chicken with your favorite BBQ sauce during the last 5-10 minutes of smoking time.

Cheesy: Sprinkle shredded cheese over the warm tortillas before adding the chicken, letting it melt into the base of the taco.

Low-Carb: Skip the tortillas and serve sliced smoked chicken over a bed of shredded lettuce with your favorite taco toppings.

Serving Suggestions

Smoky veggie sides: Balance the tacos with something fresh off the smoker like Traeger Smoked Corn on the Cob, Smoked Bell Peppers and Onions, Smoked Mushrooms, or Smoked Zucchini.

Fresh and crunchy: Add a side of Miracle Whip Coleslaw or a simple Creamy Cucumber Salad.

Tex-Mex: Serve with chips and Smoked Salsa or Mango Habanero Salsa.

Light and refreshing: Round out the meal with Watermelon Feta Salad or Greek Cucumber Salad.

Try these Smoked Chicken Favorites Next

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