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.
2To a large bowl, add the chicken thighs and season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder, and chipotle pepper sauce.
3To a large bowl, add the chicken thighs and season with salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder, and chipotle pepper sauce.
4Add the juice of one lime and the juice of half an orange to the chicken.
5Add the juice of one lime and the juice of half an orange to the chicken.
6Add the juice of one lime and the juice of half an orange to the chicken.
7Add 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.
8Add 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.
9Add 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.
10Let the chicken marinate in the fridge overnight or at least an hour.
11Let the chicken marinate in the fridge overnight or at least an hour.
12Let the chicken marinate in the fridge overnight or at least an hour.
13For the green salsa, fry the jalapeños, onion, and garlic until roasted.
14For the green salsa, fry the jalapeños, onion, and garlic until roasted.
15For the green salsa, fry the jalapeños, onion, and garlic until roasted.
16Blend 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.
17Blend 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.
18Blend 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.
19To cook the chicken thighs, fry them on each side for 7 minutes until they have grill marks and are fully cooked.
20To cook the chicken thighs, fry them on each side for 7 minutes until they have grill marks and are fully cooked.
21To cook the chicken thighs, fry them on each side for 7 minutes until they have grill marks and are fully cooked.
22Let the chicken rest for 10 minutes.
23Let the chicken rest for 10 minutes.
24Let the chicken rest for 10 minutes.
25Chop the rested chicken into small pieces.
26Chop the rested chicken into small pieces.
27Chop the rested chicken into small pieces.
28In the same pan that the chicken was cooked in, fry the tortillas.
29In the same pan that the chicken was cooked in, fry the tortillas.
30In the same pan that the chicken was cooked in, fry the tortillas.
31For the toppings, thinly slice half an onion and fry it until caramelized.
32For the toppings, thinly slice half an onion and fry it until caramelized.
33For the toppings, thinly slice half an onion and fry it until caramelized.
34Finely chop the other half of the onion and the cilantro into small pieces.
35Finely chop the other half of the onion and the cilantro into small pieces.
36Finely chop the other half of the onion and the cilantro into small pieces.
37Assemble the tacos by topping the tortillas with a spoonful of the chicken, the chopped onion and cilantro, the salsa, and a squeeze of lime.
38Assemble the tacos by topping the tortillas with a spoonful of the chicken, the chopped onion and cilantro, the salsa, and a squeeze of lime.
39Assemble 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
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 tbsp parsley flakes
1 tbsp parsley flakes
1 tbsp 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 tbsp chipotle pepper sauce
2 tbsp chipotle pepper sauce
2 tbsp chipotle pepper sauce
1 lime juice
1 lime juice
1 lime juice
0.5 orange juice
0.5 orange juice
0.5 orange juice
5 crushed garlic cloves
5 crushed garlic cloves
5 crushed garlic cloves
0.5 sliced onion
0.5 sliced onion
0.5 sliced onion
1 handful cilantro
1 handful cilantro
1 handful cilantro
1 tbsp olive oil
1 tbsp olive oil
1 tbsp 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 avocado
1 avocado
1 avocado
0.5 cup water
0.5 cup water
0.5 cup water
1 to taste salt
1 to taste salt
1 to taste salt
1 tbsp oil
1 tbsp oil
1 tbsp oil
2 tbsp oil
2 tbsp oil
2 tbsp oil
tortillas
tortillas
tortillas
0.5 onion, thinly sliced
0.5 onion, thinly sliced
0.5 onion, thinly sliced
0.5 onion, finely chopped
0.5 onion, finely chopped
0.5 onion, finely chopped
cilantro, finely chopped
cilantro, finely chopped
cilantro, finely chopped
lime
lime
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.