Pollo Asado Taco Recipe
Chargrilled lime-cumin chicken, chipotle crema, sweet pea guacamole & queso fresco (gf)
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Ingredients
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Chargrilled Lime-Cumin Chicken
Chipotle Crema
Sweet Pea Guacamole
Assembly & Garnish
Method
Chargrilled Lime-Cumin Chicken
Marinate chicken
In a bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp vegetable oil, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken thighs, turn to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.
Chargrill chicken
Remove chicken from marinade, letting excess drip off. Grill the thighs 4–6 minutes per side or until charred at the edges and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain into bite-size pieces.
Chipotle Crema
In a small bowl, combine 1 cup sour cream, 1 tbsp minced chipotle in adobo, 1 tbsp fresh lime juice, 1 tsp honey and 1 tsp salt. Whisk until smooth and adjust seasoning to taste. If the crema is too thick, thin with 1–2 tsp water or more lime juice until spreadable.
Sweet Pea Guacamole
Cook and mash peas
If peas are not already thawed, blanch 1 cup frozen peas in boiling water for 1 minute, then drain and cool. In a bowl or food processor, pulse the peas until coarsely mashed — you want some texture, not a smooth purée.
Combine with avocado
Scoop the flesh of 1 ripe avocado into the mashed peas. Add 1 tbsp fresh lime juice, 2 tbsp finely minced red onion, 2 tbsp chopped cilantro, 1 tsp minced jalapeño, 3 tsp salt and 1/2 tsp black pepper. Gently fold together until combined but still chunky. Taste and adjust lime and salt as needed.
Assembly & Garnish
Warm tortillas
Brush both sides of each of 8 small corn tortillas with a little of the 1 tbsp vegetable oil. Warm on the hot grill or in a skillet 30–45 seconds per side until pliable with light char marks. Keep wrapped in a clean towel to stay warm.
Assemble tacos
Spread about 1 tbsp chipotle crema on each warmed tortilla. Add 2–3 tbsp sweet pea guacamole, then top with 2–3 oz (portion of sliced chargrilled chicken) per taco (roughly 1 to 1.5 cups of cooked chicken total divided among tacos). Sprinkle each taco with crumbled queso fresco and some fresh cilantro leaves.
Serve
Serve the Pollo Asado Tacos immediately with lime wedges for squeezing over, and extra crema or guacamole on the side if desired.