Southwest Chicken Taco Recipe

Marinate chicken

Pat chicken thighs dry and place in a medium bowl. Add olive oil, lime juice, ground cumin, smoked paprika, minced garlic, kosher salt, and black pepper. Toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat and add a thin film of oil or nonstick spray. Add the marinated chicken thighs and cook 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove to a cutting board and let rest 5 minutes. Slice or shred into bite-sized pieces.

While the chicken marinates, whisk together mayonnaise, minced chipotle in adobo (start with 1 tsp and add more to taste for heat), adobo sauce, lime juice, honey, and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to assemble.

Warm or lightly fry tortillas: heat a 12-inch skillet over medium heat. Add 1 tsp vegetable oil and brush each tortilla lightly on both sides, warming 20–30 seconds per side until pliable and slightly toasted. Keep tortillas warm wrapped in a clean towel. Alternatively, shallow-fry tortillas 20–30 seconds per side in 1–2 tbsp oil for a crisper edge; drain briefly on paper towels.

Assemble tacos: smear about 1 tbsp chipotle mayo onto each warmed tortilla. Divide the sliced/shredded chicken evenly among the 8 tortillas (about 2 oz / 56 g chicken per tortilla). Top each with 2 tbsp grated Chihuahua cheese, a sprinkle of thinly sliced red onion, and a teaspoon of Tabasco fried onions for crunch and heat.

Finish and serve: garnish tacos with chopped cilantro and a squeeze of fresh lime. Serve immediately while warm.

If you prefer extra heat, drizzle additional adobo sauce or a few drops of Tabasco on each taco. For a saucier taco, increase chipotle mayo to 1.5 cups. Leftover chicken keeps refrigerated up to 3 days.