Mexican Street Tacos

Serves 1
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Directions

  1. 1To a large bowl, add 6 chicken thighs.
  2. 2To a large bowl, add 6 chicken thighs.
  3. 3To a large bowl, add 6 chicken thighs.
  4. 4Season chicken with 2 tsp salt, 2 tsp black pepper, 1 tbsp dry parsley flakes, 1 1/2 tsp cumin, 2 tsp smoked paprika, 2 tsp chili powder, and 2 tbsp chipotle pepper sauce.
  5. 5Season chicken with 2 tsp salt, 2 tsp black pepper, 1 tbsp dry parsley flakes, 1 1/2 tsp cumin, 2 tsp smoked paprika, 2 tsp chili powder, and 2 tbsp chipotle pepper sauce.
  6. 6Season chicken with 2 tsp salt, 2 tsp black pepper, 1 tbsp dry parsley flakes, 1 1/2 tsp cumin, 2 tsp smoked paprika, 2 tsp chili powder, and 2 tbsp chipotle pepper sauce.
  7. 7Add the juice of one lime and the juice of half an orange.
  8. 8Add the juice of one lime and the juice of half an orange.
  9. 9Add the juice of one lime and the juice of half an orange.
  10. 10Add 5 crushed garlic cloves, half a sliced onion, a handful of cilantro, and a drizzle of 1 tbsp olive oil.
  11. 11Add 5 crushed garlic cloves, half a sliced onion, a handful of cilantro, and a drizzle of 1 tbsp olive oil.
  12. 12Add 5 crushed garlic cloves, half a sliced onion, a handful of cilantro, and a drizzle of 1 tbsp olive oil.
  13. 13Mix all ingredients together for the chicken marinade.
  14. 14Mix all ingredients together for the chicken marinade.
  15. 15Mix all ingredients together for the chicken marinade.
  16. 16Let the chicken marinate in the fridge overnight or for at least an hour.
  17. 17Let the chicken marinate in the fridge overnight or for at least an hour.
  18. 18Let the chicken marinate in the fridge overnight or for at least an hour.
  19. 19For the green salsa, fry 2 jalapeños, 1 piece of onion, and 5 garlic cloves in 1 tbsp of oil until roasted.
  20. 20For the green salsa, fry 2 jalapeños, 1 piece of onion, and 5 garlic cloves in 1 tbsp of oil until roasted.
  21. 21For the green salsa, fry 2 jalapeños, 1 piece of onion, and 5 garlic cloves in 1 tbsp of oil until roasted.
  22. 22Blend the roasted jalapeños, onion, and garlic with a handful of cilantro, one avocado, 1/2 cup water, and salt to taste until creamy and smooth.
  23. 23Blend the roasted jalapeños, onion, and garlic with a handful of cilantro, one avocado, 1/2 cup water, and salt to taste until creamy and smooth.
  24. 24Blend the roasted jalapeños, onion, and garlic with a handful of cilantro, one avocado, 1/2 cup water, and salt to taste until creamy and smooth.
  25. 25In a large frying pan, add 2 tbsp of oil and pan-fry the chicken thighs for 7 minutes on each side until fully cooked and grilled.
  26. 26In a large frying pan, add 2 tbsp of oil and pan-fry the chicken thighs for 7 minutes on each side until fully cooked and grilled.
  27. 27In a large frying pan, add 2 tbsp of oil and pan-fry the chicken thighs for 7 minutes on each side until fully cooked and grilled.
  28. 28Let the chicken rest for 10 minutes.
  29. 29Let the chicken rest for 10 minutes.
  30. 30Let the chicken rest for 10 minutes.
  31. 31Chop the rested chicken into small pieces.
  32. 32Chop the rested chicken into small pieces.
  33. 33Chop the rested chicken into small pieces.
  34. 34In the same pan used for the chicken, lightly fry the tortillas.
  35. 35In the same pan used for the chicken, lightly fry the tortillas.
  36. 36In the same pan used for the chicken, lightly fry the tortillas.
  37. 37For toppings, thinly slice half an onion and fry until caramelized.
  38. 38For toppings, thinly slice half an onion and fry until caramelized.
  39. 39For toppings, thinly slice half an onion and fry until caramelized.
  40. 40Finely chop the other half of the onion and cilantro into small pieces.
  41. 41Finely chop the other half of the onion and cilantro into small pieces.
  42. 42Finely chop the other half of the onion and cilantro into small pieces.
  43. 43Assemble the tacos by topping tortillas with a spoonful of chicken, chopped onion and cilantro, the salsa, and a squeeze of lime.
  44. 44Assemble the tacos by topping tortillas with a spoonful of chicken, chopped onion and cilantro, the salsa, and a squeeze of lime.
  45. 45Assemble the tacos by topping tortillas with a spoonful of chicken, chopped onion and cilantro, the salsa, and a squeeze of lime.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 2 tbsp chipotle pepper sauce
  • 2 tbsp chipotle pepper sauce
  • 2 tbsp chipotle pepper sauce
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 tbsp dry parsley flakes
  • 1 tbsp dry parsley flakes
  • 1 tbsp dry parsley flakes
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 1.5 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice
  • 0.5 orange juice
  • 0.5 orange juice
  • 0.5 orange juice
  • 0.5 sliced onion
  • 0.5 sliced onion
  • 0.5 sliced onion
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 5 crushed garlic cloves
  • 5 crushed garlic cloves
  • 5 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 1 onion piece
  • 1 onion piece
  • 1 onion piece
  • 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 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • tortillas
  • tortillas
  • tortillas

Equipment

large bowlfrying panblender

Tips

  • Marinate chicken overnight or at least for 1 hour.
  • Add enough water to salsa to blend until creamy and smooth, not too thick or watery.
  • Let chicken rest for 10 minutes after cooking before chopping.
  • Lightly fry tortillas in the same pan used for chicken.