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Sonora Chicken Taco Recipe

Name: El Mercado Mexican Kitchens Sonora Chicken Taco Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 each corn tortillas (6-inch); 1.5 cups jack cheese, shredded; 2 cups green cabbage, thinly sliced; 1 lb boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2-inch strips; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 1 cup roma tomatoes, seeded and finely diced; 0.25 cup white onion, finely diced; 2 tbs fresh cilantro, chopped; 0.5 each jalapeño, seeded and minced (optional); 1 tbs fresh lime juice; 0.25 tsp kosher salt; 2 each ripe avocados; 1 tbs fresh lime juice; 0.5 tsp kosher salt; 0.25 tsp pepper; 1 tbs minced cilantro (optional); 1 tsp finely diced red onion (optional); 0.5 cups sour cream or Mexican crema; 1 tsp chipotle in adobo, minced; 0.5 tbs fresh lime juice; 0.5 tsp honey or agave (optional, to balance heat); 0.125 tsp kosher salt

Inspired by El Mercado Mexican Kitchen

Time40m

Serves4

Corn tortilla, chicken, jack cheese, pico de gallo, guacamole, cabbage, chipotle crema.

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Ingredients

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Tortillas & Assembly

8 each corn tortillas (6-inch)

1 1/2 cups jack cheese, shredded

2 cups green cabbage, thinly sliced

Chicken

1 lb boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2-inch strips

1 tbs olive oil

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Fresh lime juice

Pico de Gallo

1 cup roma tomatoes, seeded and finely diced

1/4 cup white onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 each jalapeño, seeded and minced (optional)

1 tbs Fresh lime juice

1/4 tsp kosher salt

Guacamole

2 each ripe avocados

1 tbs Fresh lime juice

1/2 tsp kosher salt

1/4 tsp white, green, and black pepper

1 tbs minced cilantro (optional)

1 tsp finely diced red onion (optional)

Chipotle Crema

1/2 cups sour cream or Mexican crema

1 tsp chipotle in adobo, minced

1/2 tbs Fresh lime juice

1/2 tsp honey or agave (optional, to balance heat)

1/8 tsp kosher salt

Method

Pico de Gallo

Combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice and 1/4 tsp kosher salt in a bowl. Stir thoroughly, taste and adjust salt or lime as needed. Let rest at room temperature for 10–15 minutes to meld flavors.

Guacamole

Halve and pit avocados. Scoop flesh into a bowl and mash with a fork leaving some small chunks for texture. Add 1 tbsp lime juice, 1/2 tsp kosher salt, 1/4 tsp pepper, 1 tbsp minced cilantro and 1 tsp finely diced red onion (if using). Mix gently and taste; adjust salt or lime. Cover with plastic wrap pressed onto the surface to prevent browning until ready to assemble.

Chipotle Crema

Whisk together 1/2 cup sour cream, 1 tsp minced chipotle in adobo, 1/2 tbsp lime juice, 1/2 tsp honey (optional) and 1/8 tsp salt until smooth. Taste and add more chipotle for heat or a touch more lime for brightness. Refrigerate until assembly.

Chicken

In a medium bowl combine chicken strips with 1 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss to coat evenly and add 1 tbsp lime juice. Let marinate 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a drizzle of oil if pan is dry. Add chicken in a single layer (cook in batches if necessary) and sear without moving 2–3 minutes until browned, then stir and continue cooking 2–3 minutes until cooked through (internal temp 165°F / 74°C) and edges are caramelized. Total cook time ~4–6 minutes depending on thickness. Remove from pan and let rest 2 minutes; then slice into bite-sized pieces if strips are large.

Tortillas & Assembly

Warm the corn tortillas: stack tortillas and wrap in a clean kitchen towel or foil and heat in a 350°F (175°C) oven for 8–10 minutes, or warm individually on a hot dry skillet for 20–30 seconds per side until pliable and lightly blistered.

To assemble each taco, place a warm tortilla on a plate. Sprinkle about 2 tablespoons (roughly 2 tbsp) shredded jack cheese onto the tortilla (this will melt slightly from the warm chicken).

Top with 2–3 tablespoons cooked chicken, a small handful (about 2–3 tbsp) thinly sliced cabbage, 1–2 tablespoons pico de gallo, and about 1 tablespoon guacamole.

Drizzle 1–2 teaspoons chipotle crema over the top. Repeat to make 8 tacos. Serve immediately with lime wedges on the side.