Taco Recipe

Keep corn tortillas warm until serving. Stack tortillas and wrap in a clean kitchen towel or aluminum foil; heat in a 350°F (175°C) oven for 8–10 minutes or warm on a skillet over medium heat for 30–45 seconds per side just before assembling.

Pat the sliced chicken dry with paper towels. In a bowl, combine cumin, chili powder, smoked paprika, kosher salt and black pepper. Toss the chicken with the spice mix, vegetable oil and 1 tablespoon fresh lime juice until evenly coated. Let sit 5–10 minutes to absorb flavors.

Heat a large skillet over medium-high heat. When hot, add the seasoned chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until browned and cooked through (internal temperature 74°C / 165°F for chicken). Transfer to a plate and let rest 3 minutes, then slice or shred into bite-size pieces if needed.

Prepare the tomatillo: if using raw, remove husk, rinse and roughly chop. For more flavor, char the tomatillo under a broiler or in a dry skillet until blistered and softened (3–5 minutes).

Halve and pit the avocados; scoop flesh into a bowl. Mash lightly with a fork so the mixture remains a bit chunky.

Add the roasted/chopped tomatillo, chopped cilantro, lime juice, salt and optional jalapeño to the mashed avocado. Stir to combine into a smooth but slightly textured guacamolillo. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt. Bring to a simmer to dissolve sugar and salt, then pour hot brine over the onions so they are fully submerged. Let sit at least 15 minutes (for quick pickle) or refrigerate 1 hour for milder flavor. Drain before using.

Roughly chop the cilantro leaves for finishing and cut lime into wedges for serving.

Warm the tortillas as noted in the Tortillas section. Place 1–2 tablespoons guacamolillo in the center of each tortilla.

Top the guacamolillo with 2–3 tablespoons cooked chicken (adjust to preference).

Add a small handful of pickled red onion and a few cilantro leaves on top of the chicken.

Serve immediately with lime wedges to squeeze over the tacos.