Mexican Street Tacos

Name: Mexican Street Tacos
Cuisine: Mexican
Ingredients: 6 chicken thighs; 2 tsp salt; 2 tsp black pepper; 2 tsp smoked paprika; 1 tbsp parsley flakes; 1.5 tsp cumin; 2 tsp chili powder; 2 tbsp chipotle pepper sauce; 1 lime juice; 0.5 orange juice; 5 crushed garlic cloves; 0.5 sliced onion; 1 handful cilantro; 1 tbsp olive oil; 2 jalapeños; 1 piece onion; 5 garlic cloves; 1 avocado; 0.5 cup water; 1 to taste salt; 1 tbsp oil; 2 tbsp oil; tortillas; 0.5 onion, thinly sliced; 0.5 onion, finely chopped; cilantro, finely chopped; lime

Serves 1

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Mexican Street Tacos

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Serves 1

Directions

1To a large bowl, add the chicken thighs and season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder, and chipotle pepper sauce.
2Add the juice of one lime and the juice of half an orange to the chicken.
3Add 5 crushed garlic cloves, half a sliced onion, a handful of cilantro, and a drizzle of olive oil to the bowl with the chicken and mix it all together.
4Let the chicken marinate in the fridge overnight or at least an hour.
5For the green salsa, fry the jalapeños, onion, and garlic until roasted.
6Blend the roasted jalapeños, onion, and garlic with cilantro, one avocado, some water, and salt to taste until creamy and smooth. Add enough water to achieve the desired consistency.
7To cook the chicken thighs, fry them on each side for 7 minutes until they have grill marks and are fully cooked.
8Let the chicken rest for 10 minutes.
9Chop the rested chicken into small pieces.
10In the same pan that the chicken was cooked in, fry the tortillas.
11For the toppings, thinly slice half an onion and fry it until caramelized.
12Finely chop the other half of the onion and the cilantro into small pieces.
13Assemble the tacos by topping the tortillas with a spoonful of the chicken, the chopped onion and cilantro, the salsa, and a squeeze of lime.

Ingredients

6 chicken thighs
2 tsp salt
2 tsp black pepper
2 tsp smoked paprika
1 tbsp parsley flakes
1.5 tsp cumin
2 tsp chili powder
2 tbsp chipotle pepper sauce
1 lime juice
0.5 orange juice
5 crushed garlic cloves
0.5 sliced onion
1 handful cilantro
1 tbsp olive oil
2 jalapeños
1 piece onion
5 garlic cloves
1 avocado
0.5 cup water
1 to taste salt
1 tbsp oil
2 tbsp oil
tortillas
0.5 onion, thinly sliced
0.5 onion, finely chopped
cilantro, finely chopped
lime

Equipment

large bowllarge frying pan

Tips

Let the chicken marinate in the fridge overnight or at least an hour.
For the salsa, add enough water to blend until creamy and smooth, not too thick or too watery.
Let the cooked chicken rest for 10 minutes before chopping.
Lightly fry the tortillas in the same pan the chicken was cooked in.

Mexican Street Tacos

Mexican Street Tacos

Directions

Ingredients

Equipment

Tips

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