Pollo Tacos Recipe
Marinated chicken, mixed bell pepper mojo, onions, crispy shallots, cilantro
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Ingredients
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Marinated Chicken
Mixed Bell Pepper Mojo
Crispy Shallots
Taco Assembly & Garnish
Method
Marinated Chicken
- 1
Prepare marinade
In a bowl combine lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper and minced chipotle if using. Whisk until emulsified.
- 2
Marinate chicken
Pat chicken thighs dry. Place in a shallow dish or zip-top bag and pour marinade over them, making sure each piece is coated. Refrigerate for at least 30 minutes and up to 4 hours (longer will yield deeper flavor).
- 3
Cook chicken
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil if using a skillet. Remove chicken from marinade, letting excess drip off. Cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are browned. Transfer to a cutting board and let rest 5 minutes, then slice thinly or shred with forks into bite-sized pieces.
Mixed Bell Pepper Mojo
- 4
Sauté peppers and onions
While chicken rests, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced bell peppers and onion and cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes.
- 5
Finish with mojo
Lower heat to medium, add orange juice, lime juice, red wine vinegar and honey to the skillet. Stir to deglaze and coat the vegetables, cook 1–2 minutes more until slightly reduced. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
Crispy Shallots
- 6
Fry shallots
Pour vegetable oil into a small heavy-bottomed saucepan to a depth of about 1 inch and heat over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Add thinly sliced shallots in batches, stirring gently to prevent sticking, and fry until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and immediately sprinkle with 1/4 teaspoon salt. Let cool — they will crisp further.
- 7
Alternative quick bake
If you prefer not to fry, toss sliced shallots with 1 tablespoon oil and spread on a baking sheet. Bake at 400°F (200°C) for 10–15 minutes, stirring once, until golden and crisp.
Taco Assembly & Garnish
- 8
Warm tortillas
Warm tortillas on a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a damp kitchen towel and microwave for 20–30 seconds until pliable.
- 9
Build tacos
Place a portion of sliced or shredded chicken down the center of each tortilla (about 2 oz chicken per taco). Top with a spoonful of the warm bell pepper mojo, sprinkle with chopped cilantro and crumbled cotija if using, and finish with a pinch of crispy shallots for crunch.
- 10
Serve
Serve immediately with lime wedges and hot sauce on the side. Squeeze lime over tacos to taste.
