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Tacos Recipe

Name: Bar 3 Thirty Threes Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 each lime; 1 cup ripe tomatoes, seeded and diced; 0.25 cup white onion, finely diced; 0.25 cup fresh cilantro, chopped; 0.5 each jalapeño, seeded and minced; 1 tbs lime juice; 0.25 tsp kosher salt; 0.5 cup plain Greek yogurt or sour cream; 0.25 cup fresh cilantro leaves, packed; 1 tbs lime juice; 0.5 tsp honey or agave; 0.5 tsp garlic, minced; 0.25 tsp salt; 1 tbs water (to thin); 8 each small corn or flour tortillas; 2 cups shredded lettuce or cabbage; 0.5 cup shredded cheddar or cotija cheese; 2 each lime wedges

Inspired by Bar 3 Thirty Three

Time35m

Serves4

Make Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Taco Filling

1 lb boneless skinless chicken thighs

1 tbs olive oil

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

1 each lime

Quick Pico de Gallo

1 cup ripe tomatoes, seeded and diced

1/4 cup white onion, finely diced

1/4 cup Fresh cilantro, chopped

1/2 each jalapeño, seeded and minced

1 tbs ReaLime juice

1/4 tsp kosher salt

Creamy Cilantro-Lime Sauce

1/2 cup plain Greek yogurt or sour cream

1/4 cup fresh cilantro leaves, packed

1 tbs ReaLime juice

1/2 tsp honey or agave

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1 tbs water (to thin)

Assemble

8 each small corn or flour tortillas

2 cups shredded lettuce or cabbage

1/2 cup shredded cheddar or cotija cheese

2 each Lime wedges

Method

Chicken Taco Filling

Prepare and Season

Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a bowl, combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss the chicken in the spice mixture until evenly coated and let rest for 10 minutes to absorb flavors.

Cook

Heat a large skillet over medium-high heat until hot. Add the seasoned chicken thighs in a single layer (work in batches if needed) and cook undisturbed for 4–5 minutes until a brown crust forms. Flip and cook another 4–5 minutes, or until an instant-read thermometer registers 165°F (74°C). Remove to a cutting board and let rest for 5 minutes, then chop or shred into bite-sized pieces. Squeeze the juice of half the lime over the chicken and toss to coat.

Quick Pico de Gallo

In a medium bowl combine the diced tomatoes, diced white onion, chopped cilantro, and minced jalapeño. Add 1 tablespoon lime juice and 1/4 teaspoon kosher salt, stir to combine, and taste. Adjust salt or lime as desired. Let sit at room temperature while you finish the rest so flavors meld (5–10 minutes).

Creamy Cilantro-Lime Sauce

In a small bowl or blender, combine Greek yogurt (or sour cream), packed cilantro leaves, 1 tablespoon lime juice, honey, minced garlic, and 1/4 teaspoon salt. Blend or whisk until smooth. Add 1 tablespoon water, a little at a time, to reach a pourable consistency. Taste and adjust seasoning with more salt or lime if needed.

Assemble

Warm the tortillas: wrap the stack in a clean kitchen towel and microwave for 30–45 seconds, or warm individually in a dry skillet over medium heat for about 20–30 seconds per side, until pliable and lightly browned in spots.

Build the tacos: place a warmed tortilla on a plate, add about 2–3 tablespoons shredded lettuce or cabbage, 2–3 tablespoons of the chopped/shredded chicken, a spoonful of pico de gallo, a sprinkle of shredded cheese, and a drizzle of the creamy cilantro-lime sauce. Repeat with remaining tortillas.

Finish and serve: garnish with lime wedges and extra cilantro if desired. Serve immediately while the chicken is warm.