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Chicken Tacos Recipe

Name: Mesita Garden Citys CHICKEN TACOS Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic (minced); 1 tsp ground cumin; 1 tsp paprika; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 1 medium yellow onion; 1 medium red bell pepper; 0.5 medium green bell pepper; 0.5 cup fresh cilantro (chopped); 1 each limes (for serving, cut into wedges); 8 each corn or flour tortillas; 1 cup Chihuahua cheese (shredded); 4 each fresh tomatillos (husks removed, rinsed, halved); 1 each ripe avocado; 0.5 cup Greek yogurt or Mexican crema; 0.25 cup cilantro; 1 each jalapeño (seeded for milder, chopped); 1 tbs lime juice; 0.5 tsp salt; 1 tbs water (to thin if necessary); 1 tbs vegetable oil (for skillet); 1 tbs butter (optional, for toasting tortillas)

Inspired by Mesita Garden City

Time50m

Serves4

Chicken, Onions, Peppers, Cilantro, Chihuaha Cheese, Tomatilla Avocado Crema

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables & Toppings

1 medium yellow onion

1 medium Red bell pepper

1/2 medium green bell pepper

1/2 cup fresh cilantro (chopped)

1 each limes (for serving, cut into wedges)

8 each corn or flour tortillas

Cheese

1 cup Chihuahua cheese (shredded)

Tomatillo-Avocado Crema

4 each fresh tomatillos (husks removed, rinsed, halved)

1 each ripe avocado

1/2 cup Greek yogurt or Mexican crema

1/4 cup Cilantro

1 each jalapeño (seeded for milder, chopped)

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1 tbs water (to thin if necessary)

Cooking & Finishing

1 tbs vegetable oil (for skillet)

1 tbs butter (optional, for toasting tortillas)

Method

Chicken & Marinade

Marinate chicken

Slice chicken thighs into 1/2-inch strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, paprika, chili powder, 1 tsp salt and 1/2 tsp black pepper. Add the chicken, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Tomatillo-Avocado Crema

Prepare the tomatillos by removing husks and rinsing. Place halved tomatillos and jalapeño on a hot dry skillet or under a broiler and char until softened and blackened in spots, about 5-7 minutes, turning. Let cool slightly. In a blender or food processor add charred tomatillos, avocado, 1/2 cup Greek yogurt or crema, 1/4 cup cilantro, 1 tbs lime juice, 1/2 tsp salt and 1 tbs water. Blend until smooth and creamy; add more water a teaspoon at a time if you prefer thinner crema. Taste and adjust salt/lime as needed. Refrigerate until ready to use.

Vegetables & Cooking

Slice and sauté peppers & onions

Thinly slice the onion and bell peppers into strips. Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. When hot, add the onion and peppers, season with a pinch of salt, and sauté until softened and slightly caramelized, about 6-8 minutes. Remove from the pan and set aside.

Cook chicken

In the same skillet over medium-high heat add a bit more oil if needed. Add the marinated chicken strips in a single layer (work in batches if necessary) and cook undisturbed for 2-3 minutes to get a sear, then stir and continue cooking until cooked through and lightly browned, about 4-6 minutes total depending on thickness. Return the sautéed peppers and onions to the skillet with the chicken, toss to combine and heat through for 1 minute. Taste and adjust seasoning.

Warm & Assemble

Warm tortillas

Warm the tortillas on a dry skillet over medium heat for about 20-30 seconds per side, or brush lightly with melted butter and toast in a skillet until slightly crisp and golden. Keep them warm wrapped in a towel.

Assemble tacos

Divide the chicken, onion and pepper mixture among 8 warmed tortillas (about 2 tacos per person if serving 4). Top each with a spoonful of tomatillo-avocado crema, a sprinkle of shredded Chihuahua cheese, and chopped cilantro. Serve with lime wedges on the side.