Chipotle chicken Mexican street tacos

Serves 1
tiktok.com

Directions

  1. 1Add chicken thighs to a large bowl.
  2. 2Add chicken thighs to a large bowl.
  3. 3Add chicken thighs to a large bowl.
  4. 4Season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder and chipotle pepper sauce.
  5. 5Season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder and chipotle pepper sauce.
  6. 6Season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder and chipotle pepper sauce.
  7. 7Add the juice of one lime and half an orange.
  8. 8Add the juice of one lime and half an orange.
  9. 9Add the juice of one lime and half an orange.
  10. 10Add five crushed garlic cloves and half a sliced onion.
  11. 11Add five crushed garlic cloves and half a sliced onion.
  12. 12Add five crushed garlic cloves and half a sliced onion.
  13. 13Add a handful of cilantro and a drizzle of olive oil, and mix it all together.
  14. 14Add a handful of cilantro and a drizzle of olive oil, and mix it all together.
  15. 15Add a handful of cilantro and a drizzle of olive oil, and mix it all together.
  16. 16Let the flavors marinate in the fridge overnight, or at least for an hour.
  17. 17Let the flavors marinate in the fridge overnight, or at least for an hour.
  18. 18Let the flavors marinate in the fridge overnight, or at least for an hour.
  19. 19For the green salsa, fry some jalapeños, onion, and garlic until roasted.
  20. 20For the green salsa, fry some jalapeños, onion, and garlic until roasted.
  21. 21For the green salsa, fry some jalapeños, onion, and garlic until roasted.
  22. 22Blend the fried ingredients with some cilantro, one avocado, some water, and salt to taste.
  23. 23Blend the fried ingredients with some cilantro, one avocado, some water, and salt to taste.
  24. 24Blend the fried ingredients with some cilantro, one avocado, some water, and salt to taste.
  25. 25Blend until creamy and smooth.
  26. 26Blend until creamy and smooth.
  27. 27Blend until creamy and smooth.
  28. 28Fry the chicken thighs on each side for seven minutes until they have grill marks and the inside is fully cooked.
  29. 29Fry the chicken thighs on each side for seven minutes until they have grill marks and the inside is fully cooked.
  30. 30Fry the chicken thighs on each side for seven minutes until they have grill marks and the inside is fully cooked.
  31. 31Let the chicken rest for ten minutes and then chop it up into small pieces.
  32. 32Let the chicken rest for ten minutes and then chop it up into small pieces.
  33. 33Let the chicken rest for ten minutes and then chop it up into small pieces.
  34. 34In the same pan that I cooked the chicken, fry the tortillas.
  35. 35In the same pan that I cooked the chicken, fry the tortillas.
  36. 36In the same pan that I cooked the chicken, fry the tortillas.
  37. 37Thinly slice half an onion and fry it until caramelized.
  38. 38Thinly slice half an onion and fry it until caramelized.
  39. 39Thinly slice half an onion and fry it until caramelized.
  40. 40Chop the other half of the onion into small pieces.
  41. 41Chop the other half of the onion into small pieces.
  42. 42Chop the other half of the onion into small pieces.
  43. 43Assemble your tacos.
  44. 44Assemble your tacos.
  45. 45Assemble your tacos.
  46. 46Top the tortillas with the chicken.
  47. 47Top the tortillas with the chicken.
  48. 48Top the tortillas with the chicken.
  49. 49Add the chopped onion and cilantro.
  50. 50Add the chopped onion and cilantro.
  51. 51Add the chopped onion and cilantro.
  52. 52Add the salsa.
  53. 53Add the salsa.
  54. 54Add the salsa.
  55. 55Squeeze some lime.
  56. 56Squeeze some lime.
  57. 57Squeeze some lime.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 1 tablespoon dry parsley flakes
  • 1 tablespoon dry parsley flakes
  • 1 tablespoon dry parsley flakes
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tablespoons chipotle pepper sauce
  • 2 tablespoons chipotle pepper sauce
  • 2 tablespoons chipotle pepper sauce
  • 1 lime
  • 1 lime
  • 1 lime
  • 0.5 orange
  • 0.5 orange
  • 0.5 orange
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 1 piece onion
  • 1 piece onion
  • 1 piece onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • to taste salt
  • to taste salt
  • to taste salt
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • tortillas
  • tortillas
  • tortillas
  • 0.5 onion
  • 0.5 onion
  • 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.