Chicken Tacos Recipe

Marinate

In a bowl, whisk together adobo paste, honey, lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Add chicken thighs and toss to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours.

Cook

Heat a skillet or grill pan over medium-high heat. Add a little oil to the pan. Remove chicken from marinade (reserve marinade) and sear 4-5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Reduce heat and add reserved marinade to the pan for 1 minute to glaze, spooning it over the chicken. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips.

Preheat broiler or grill to high. Toss corn kernels and diced red and green bell peppers with olive oil, smoked paprika, salt, and black pepper. Spread on a rimmed baking sheet and broil or grill for 6-8 minutes, stirring once, until lightly charred. Alternatively, cook in a hot skillet 6-8 minutes until charred. Remove from heat and keep warm.

In a mixing bowl, whisk together rice vinegar, mayonnaise, honey, salt, and pepper. Add sliced napa cabbage, shredded carrot, and chopped cilantro. Toss to coat thoroughly. Taste and adjust seasoning. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Combine sour cream (or crema), minced jalapeño, lime juice, and salt in a small bowl. Add water a teaspoon at a time to reach a smooth drizzling consistency. Taste and adjust lime or salt. Chill until serving.

Warm tortillas: heat a dry skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil or butter and grill 20-30 seconds per side until warm and slightly charred. Keep warm wrapped in a clean kitchen towel.

Assemble tacos: place 2–3 slices of the adobo honey chicken in the center of each tortilla. Top with 2–3 tablespoons roasted corn & peppers and a generous handful (about 1/3 cup) of napa slaw. Drizzle 1–2 teaspoons jalapeño lime crema over each taco and sprinkle with crumbled cotija if using. Serve with lime wedges for squeezing.

Arrange tortilla chips and salsa in small bowls alongside the tacos. Serve each portion with a soda. Serve immediately while chicken and tortillas are warm.