Mexican Street Tacos
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.
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