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Tacos De Pollo (3 Pcs) Recipe

Name: El Potro Mexican Restaurants Tacos De Pollo (3 Pcs) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil; 2 tbs lime juice; 2 cloves garlic; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 6 pcs small corn tortillas; 2 tsp vegetable oil (for warming tortillas); 1 cup fresh cilantro; 1 small white onion; 6 tbs salsa verde; 3 pcs lime wedges; 0.25 cup crumbled queso fresco or cotija; 3 pcs sliced radishes

Inspired by El Potro Mexican Restaurant

Time35m

Serves3

Chicken tacos seasoned to perfection served on soft corn tortillas with cilantro, onions, and salsa verde.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

2 tbs olive oil

2 tbs ReaLime juice

2 cloves Garlic

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Tortillas & Assembly

6 pcs small corn tortillas

2 tsp vegetable oil (for warming tortillas)

Toppings

1 cup fresh cilantro

1 small white onion

6 tbs salsa verde

3 pcs Lime wedges

Optional (for serving)

1/4 cup crumbled queso fresco or cotija

3 pcs sliced radishes

Method

Chicken & Marinade

Prepare garlic

Mince the garlic cloves finely or grate on a microplane.

Make marinade

In a medium bowl combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Whisk until blended.

Marinate chicken

Trim excess fat from the chicken thighs and add them to the bowl with the marinade. Turn to coat thoroughly. Cover and refrigerate for at least 20 minutes, ideally 1 hour (up to 4 hours).

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat until shimmering. Add a teaspoon of oil if pan is dry. Add the marinated chicken thighs in a single layer (work in two batches if needed). Cook 4–5 minutes per side, until well-browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes.

Shred or chop

Slice or shred the rested chicken into bite-sized pieces or thin strips suitable for tacos.

Tortillas & Assembly

Warm tortillas

Warm a dry skillet over medium heat. Lightly brush each corn tortilla with a thin layer of vegetable oil (optional for pliability). Heat tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.

Assemble tacos

Place 2 warmed corn tortillas per serving on a plate. Divide the cooked chicken evenly so each taco receives a generous portion (about 2–3 oz chicken per taco).

Toppings

Prepare toppings

While chicken rests, finely chop the white onion and coarsely chop the cilantro leaves (discard thick stems). If using radishes, slice thinly. Cut limes into wedges.

Top tacos

Sprinkle the chopped onion and cilantro over each taco, add a drizzle (about 1 tablespoon) of salsa verde per taco, and squeeze lime juice to taste. If desired, finish with crumbled queso fresco and sliced radishes.