Mt2 Chicken Tacos Recipe

Prepare marinade

In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, minced garlic (2 cloves), 1 tsp kosher salt and 1/2 tsp black pepper until smooth.

Marinate chicken

Trim excess fat from the chicken thighs and add them to the bowl with the marinade. Turn the thighs to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes if short on time).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a drizzle of oil or spray. Place marinated thighs in the pan and cook 5-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Remove from heat and let rest 5 minutes.

Slice or shred

Transfer rested chicken to a cutting board. Slice thinly across the grain or shred with two forks into bite-sized pieces suitable for tacos.

While the chicken rests, combine 1/2 cup Mexican crema (or sour cream), 2 tbsp mayonnaise, 1 tsp hot sauce (or 1 tsp minced chipotle), 1/2 tsp lime zest and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; adjust heat or salt as needed. Refrigerate until assembly.

Warm tortillas

Warm tortillas just before serving: heat a small dry skillet over medium-high heat. Lightly brush each tortilla with a little vegetable oil (about 1 tsp total across tortillas) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Prepare toppings

Thinly slice the red onion and jalapeño. Toss shredded cabbage with half of the chopped cilantro and a pinch of salt and a squeeze of lime if desired. Reserve remaining cilantro for garnish.

Assemble tacos

Place warmed tortillas on a platter. Spread about 1 tbsp of the creamy sauce on each tortilla (or drizzle on top). Divide sliced or shredded chicken evenly among tortillas (about 2 oz / 2–3 tbsp per taco). Top each with shredded cabbage, a little red onion, a few cilantro leaves, and thin jalapeño slices to taste. Serve with lime wedges on the side.