Mexican Street Tacos

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

Serves 1

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Mexican Street Tacos

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Serves 1

Directions

1To a large bowl, add 6 chicken thighs.
2Season 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.
3Add the juice of one lime and the juice of half an orange.
4Add 5 crushed garlic cloves, half a sliced onion, a handful of cilantro, and a drizzle of 1 tbsp olive oil.
5Mix all ingredients together for the chicken marinade.
6Let the chicken marinate in the fridge overnight or for at least an hour.
7For the green salsa, fry 2 jalapeños, 1 piece of onion, and 5 garlic cloves in 1 tbsp of oil until roasted.
8Blend 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.
9In 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.
10Let the chicken rest for 10 minutes.
11Chop the rested chicken into small pieces.
12In the same pan used for the chicken, lightly fry the tortillas.
13For toppings, thinly slice half an onion and fry until caramelized.
14Finely chop the other half of the onion and cilantro into small pieces.
15Assemble 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
2 tbsp chipotle pepper sauce
2 tsp salt
2 tsp black pepper
1 tbsp dry parsley flakes
1.5 tsp cumin
2 tsp smoked paprika
2 tsp chili powder
1 lime juice
0.5 orange juice
0.5 sliced onion
1 handful cilantro
5 crushed garlic cloves
1 tbsp olive oil
2 jalapeños
1 onion piece
5 garlic cloves
1 avocado
0.5 cup water
1 tbsp oil
2 tbsp oil
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.

Mexican Street Tacos

Mexican Street Tacos

Directions

Ingredients

Equipment

Tips

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