Today’s review of Joanna Gaines’ Chicken Tacos with Corn Tortillas from her Magnolia Table Cookbook Vol. 2 is a dependable weeknight meal that should please the whole family.
The review…
This recipe is ideal for busy evenings. It follows a straightforward, low-effort approach: place boneless chicken and seasonings in a roasting pan, cover, and bake. When the chicken is done, shred it with forks and pile it into warm corn tortillas. Joanna also includes a bright corn-and-pickled-onion salad to top the tacos, which adds texture and flavor that the plain shredded chicken sorely needs.
The reaction…
On first bite, the chicken alone felt underseasoned—surprisingly bland given the expected spice blend. Without the corn-and-pickled-onion salad, the tacos come across as overly mild. To bring these tacos to life, I recommend increasing the seasoning substantially or at least using a generous sprinkling of salt before baking.
Even though I made homemade tortillas to go with the meal, the chicken still needed more flavor to match the effort of making tortillas from scratch. Overall, the verdict was lukewarm: the dish is fine, but it could be much better with a few adjustments.
Tips
The primary tip is to be generous with the seasonings—don’t be timid. I’d almost double what the recipe suggests or at least use a heavy hand with salt so the chicken has bold flavor when shredded into tortillas.
Store the shredded chicken in the refrigerator for up to a week. Before refrigerating leftovers, drain the chicken in a colander to remove excess cooking liquid. Letting it sit and then draining helps prevent soggy tacos or runny quesadillas later. Nobody wants liquid dripping down their arm while eating.
If you make tortillas from scratch, the chicken should be flavorful enough to match that effort. I’ve become a fan of homemade tortillas and found a simple tortilla press very helpful; it makes pressing both corn and flour tortillas easier and more consistent.
In summary, Joanna Gaines’ Chicken Tacos are a good, convenient weeknight option. With a bolder seasoning approach and a little extra attention to the corn salad, these tacos can move from merely good to genuinely great. Taste as you go and adjust the seasonings to suit your preference.
Until next time, happy cooking!
Kendell
If you watched Joanna make this recipe on Season 3, Episode 2 of Magnolia Table with Joanna Gaines, the recipe is available on the Magnolia blog where she shared it so you can make it at home.
Read my other reviews from Season 3, Episode 2
Pulled Pork Street Tacos
Steak Street Tacos
Street Corn (coming soon)
Mango Avocado Salad (coming soon)
Crispy Saffron Rice (coming soon)
Churros (coming soon)
Did you make this recipe? Leave a review or comment! Subscribe to the newsletter and follow along on Instagram, Pinterest, and Facebook to stay updated.
