Specialty Tacos Recipe
Make Specialty Tacos Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taco Filling - Chipotle Lime Chicken
Toppings & Salsas
Creamy Avocado Sauce
Tortillas & Finish
Method
Taco Filling - Chipotle Lime Chicken
- 1
Make marinade
In a medium bowl combine minced chipotle peppers in adobo, lime juice, olive oil, ground cumin, smoked paprika, minced garlic, kosher salt and black pepper. Stir until evenly combined.
- 2
Marinate chicken
Trim excess fat from the chicken thighs and add them to the bowl. Toss to coat thoroughly, then cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes still adds good flavor.
- 3
Cook chicken
Heat a large skillet or grill pan over medium-high heat and add 1 teaspoon vegetable oil. When shimmering, add the marinated chicken thighs in a single layer (work in batches if needed). Cook 4–5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes.
- 4
Shred or slice
Slice or shred the rested chicken into bite-sized strips or pieces. Toss with any juices on the cutting board to keep meat moist.
Toppings & Salsas
- 5
Prepare pico-style salsa
Combine the finely diced tomato, quarter-cup diced white onion, half minced jalapeño (seeds removed for less heat), chopped cilantro, and diced pineapple in a small bowl. Add a squeeze of lime (about 1–2 teaspoons), a pinch of salt, and stir to combine. Taste and adjust lime or salt as desired.
- 6
Prep cabbage & cheese
Thinly slice the red cabbage and place in a bowl. Crumble the cotija cheese and set aside. Cut the remaining lime into wedges for serving.
Creamy Avocado Sauce
- 7
Make avocado crema
In a blender or food processor combine the ripe avocado flesh, Greek yogurt, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/2 minced garlic clove, and 1/2 teaspoon salt. Blend until smooth, adding up to 1 teaspoon water to reach desired drizzling consistency. Taste and adjust salt or lime.
Tortillas & Assembly
- 8
Warm tortillas
Warm tortillas on a dry skillet or directly over a gas flame until pliable and slightly charred, about 20–30 seconds per side. Lightly brush or spray with the reserved 1 teaspoon vegetable oil if using a skillet to prevent sticking. Keep warm wrapped in a clean towel.
- 9
Assemble tacos
Place 1–2 tablespoons red cabbage in the center of each warm tortilla. Top with 2–3 tablespoons shredded chipotle-lime chicken. Spoon 1–2 tablespoons pico-pineapple salsa over the chicken. Drizzle 1 tablespoon creamy avocado sauce across each taco. Sprinkle with crumbled cotija and a few cilantro leaves. Serve with lime wedges and optional hot sauce on the side.
- 10
Serve
Serve immediately while tortillas and filling are warm. Leftover components can be stored separately: chicken refrigerated up to 3 days, avocado sauce up to 24 hours (cover tightly), and salsa up to 2 days.