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Restaurants›Barrio Tacos Lakewood›Spice-rubbed Chicken Taco Recipe

Spice-rubbed Chicken Taco Recipe

Name: Barrio Tacos Lakewoods SPICE-RUBBED CHICKEN TACO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbs olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp onion powder; 0.75 tsp kosher salt; 0.25 tsp black pepper; 1 each lime; 2 cups green cabbage; 0.25 cup radishes, thinly sliced; 0.25 cup fresh cilantro, chopped; 2 tbsp green onion, thinly sliced; 3 tbs sour cream; 0 to taste sour cream or Greek yogurt (alternative); 3 tbs tomatillo salsa verde (store-bought or homemade); 1 tbs lime juice; 0.5 tsp honey; 0.25 tsp kosher salt; 0.1 tsp black pepper; 0.75 cup ripe tomatoes, seeded and diced; 2 tbsp red onion, finely chopped; 1 tsp jalapeño, seeded and minced; 1 tbsp fresh cilantro, chopped; 1 tsp lime juice; 0.125 tsp kosher salt; 0.25 cup mayonnaise; 2 tbs sour cream; 1 tsp sriracha

Inspired by Barrio Tacos Lakewood

Time40m

Serves4

monterey jack, verde slaw, com salsa, crack sauce

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Ingredients

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Spice-rubbed chicken

1 lb boneless skinless chicken thighs

1 tbs olive oil

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

3/4 tsp kosher salt

1/4 tsp black pepper

1 each lime

Verde slaw

2 cups Green cabbage

1/4 cup radishes, thinly sliced

1/4 cup Fresh cilantro, chopped

2 tbsp green onion, thinly sliced

3 tbs Sour cream

0 to taste sour cream or Greek yogurt (alternative)

3 tbs tomatillo salsa verde (store-bought or homemade)

1 tbs ReaLime juice

1/2 tsp Honey

1/4 tsp kosher salt

1/8 tsp black pepper

Com salsa (tomato-composed salsa)

3/4 cup ripe tomatoes, seeded and diced

2 tbsp red onion, finely chopped

1 tsp jalapeño, seeded and minced

1 tbsp Fresh cilantro, chopped

1 tsp ReaLime juice

1/8 tsp kosher salt

Crack sauce

1/4 cup Mayonnaise

2 tbs Sour cream

1 tsp sriracha

1/2 tsp hot sauce (your choice)

1/4 tsp Watkins garlic powder

1/4 tsp Smoked paprika

1/2 tsp ReaLime juice

1/2 tsp Honey

1/8 tsp kosher salt

Assembly & garnish

8 each small corn or flour tortillas

1 cup Monterey Jack cheese, shredded

2 tbsp Fresh cilantro leaves

2 each Lime wedges

Method

Spice-rubbed chicken

Prep and marinate

Pat chicken thighs dry with paper towels. In a small bowl combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Drizzle olive oil over the chicken and rub evenly to coat. Sprinkle the spice mixture over both sides of the thighs, pressing gently so the rub adheres. Squeeze the juice of half the lime over the seasoned chicken and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil if needed. Add chicken thighs and cook 4–5 minutes on the first side without moving, until a deep brown crust forms. Flip and cook another 4–5 minutes until cooked through (internal temperature 165°F / 74°C). If thighs are thick, cover and reduce heat to medium, cooking an additional 3–5 minutes. Remove chicken to a cutting board, let rest 5 minutes, then slice thinly for tacos and squeeze remaining lime half over the slices.

Verde slaw

While chicken rests, in a medium bowl combine the green cabbage, sliced radishes, chopped cilantro and green onion. In a separate small bowl whisk together sour cream, salsa verde, lime juice, honey, kosher salt and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as desired. Keep chilled until assembly.

Com salsa (fresh salsa)

In a small bowl combine diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice and kosher salt. Stir and let sit 5–10 minutes to marry flavors. Adjust heat or salt to taste.

Crack sauce

In a bowl whisk together mayonnaise, sour cream, sriracha, hot sauce, garlic powder, smoked paprika, lime juice, honey and kosher salt until smooth and slightly thick. Taste and adjust heat or sweetness if desired. Refrigerate until ready to use.

Assembly & serve

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable. Place 2–3 tablespoons of verde slaw in the center of each tortilla, top with 2–3 slices of the spice-rubbed chicken, a spoonful of com salsa, a sprinkle of shredded monterey jack and a drizzle of crack sauce. Garnish with cilantro leaves and serve with lime wedges on the side.

Serve immediately while chicken is warm. Leftover components keep separately in airtight containers for up to 3 days.