Serves 1
Directions
- 1Add chicken thighs to a large bowl.
- 2Season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder and chipotle pepper sauce.
- 3Add the juice of one lime and half an orange.
- 4Add five crushed garlic cloves and half a sliced onion.
- 5Add a handful of cilantro and a drizzle of olive oil, and mix it all together.
- 6Let the flavors marinate in the fridge overnight, or at least for an hour.
- 7For the green salsa, fry some jalapeños, onion, and garlic until roasted.
- 8Blend the fried ingredients with some cilantro, one avocado, some water, and salt to taste.
- 9Blend until creamy and smooth.
- 10Fry the chicken thighs on each side for seven minutes until they have grill marks and the inside is fully cooked.
- 11Let the chicken rest for ten minutes and then chop it up into small pieces.
- 12In the same pan that I cooked the chicken, fry the tortillas.
- 13Thinly slice half an onion and fry it until caramelized.
- 14Chop the other half of the onion into small pieces.
- 15Assemble your tacos.
- 16Top the tortillas with the chicken.
- 17Add the chopped onion and cilantro.
- 18Add the salsa.
- 19Squeeze some lime.
Ingredients
- 6 chicken thighs
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tablespoon dry parsley flakes
- 1.5 tsp cumin
- 2 tsp chili powder
- 2 tablespoons chipotle pepper sauce
- 1 lime
- 0.5 orange
- 0.5 onion
- 1 handful cilantro
- 5 garlic cloves
- 1 tablespoon olive oil
- 2 jalapeños
- 1 piece onion
- 5 garlic cloves
- 1 handful cilantro
- 1 avocado
- to taste salt
- 0.5 cup water
- 2 tablespoons oil
- tortillas
- 0.5 onion
Equipment
large bowlknifecutting boardfrying panblender
Tips
- Marinate the chicken thighs with everything listed, let it sit in the fridge overnight or at least for 1 hour.
- For the salsa fry the jalapeños, onion and garlic in 1 tablespoon of oil until toasted and blend with the remaining ingredients until creamy and smooth.
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