Chicken Taco Recipe

Prepare marinade

Finely mince the garlic. In a medium bowl combine olive oil, lime juice (2 tbs), minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper. Whisk until homogenous.

Marinate chicken

Place the chicken thighs in the bowl or a resealable plastic bag. Pour the marinade over the chicken, turning to coat thoroughly. Marinate at room temperature for 15-20 minutes or refrigerate for 30 minutes to 2 hours for more flavor. If refrigerated, take out 20 minutes before cooking to come to room temperature.

While chicken marinates, make the crema. In a small bowl mix sour cream (or Greek yogurt), 1 tbs lime juice, 1/2 tsp hot sauce (if using) and 1/4 tsp salt. Stir until smooth and taste; adjust lime or salt. Refrigerate until ready to use.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Add the marinated chicken thighs in a single layer (work in batches if needed). Cook undisturbed for 4-5 minutes until a deep golden crust forms, flip and cook another 4-5 minutes until an instant-read thermometer reads 165°F (74°C) or juices run clear. If pieces are thick, cover for 1-2 minutes and reduce heat to finish cooking. Remove chicken to a cutting board and let rest 5 minutes.

Shred or slice

Slice the chicken across the grain into thin strips or shred with two forks. If desired, chop into bite-sized pieces. Reserve any pan juices and add 1-2 tbs water to the pan, scrape up browned bits and pour over the sliced chicken for extra flavor.

Warm tortillas

Warm tortillas by one of these methods: 1) Heat a dry skillet over medium and warm each tortilla 15-20 seconds per side until pliable; 2) Wrap stack of tortillas in a damp paper towel and microwave 30-45 seconds; 3) Directly flame-char each tortilla with tongs for a few seconds per side for smokiness. Keep warm wrapped in a clean towel.

Prepare toppings: thinly slice the red onion. Roughly chop the cilantro leaves and pit and slice the avocado. Crumble cotija or shred cheddar if necessary.

Assemble tacos: place a warm tortilla on a plate, add about 2-3 oz (roughly 1/4 cup) of sliced or shredded chicken, top with a small handful (about 1/4 cup) of shredded cabbage or lettuce, a spoonful of quick crema (about 1 tbs), a few slices of avocado, a sprinkle of red onion (about 1 tbsp), a sprinkle of cotija/cheese (about 1-2 tbs), and a few cilantro leaves. Repeat for remaining tortillas.

Finish and serve: squeeze a lime wedge over each taco to taste. Serve immediately while warm.