Taco De Pollo Recipe
Make Taco De Pollo Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Tortillas & Toppings
Optional Quick Pico (for topping)
Method
Chicken & Marinade
- 1
Make the marinade
In a medium bowl combine olive oil, fresh lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and crushed red pepper (if using). Whisk until smooth.
- 2
Marinate the chicken
Place the chicken thighs in a shallow dish or zip-top bag. Pour marinade over the chicken, turning to coat thoroughly. Cover or seal and refrigerate for at least 20 minutes and up to 2 hours (longer will deepen flavor).
- 3
Cook the chicken
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and allow it to shimmer. Remove chicken from marinade, letting excess drip off, and place in the hot pan. Cook 4–5 minutes per side until a deep golden crust forms and internal temperature reaches 165°F (74°C). If chicken is thick, reduce heat to medium and cover for the last few minutes to finish cooking. Transfer to a cutting board and rest 5 minutes.
- 4
Shred or slice
Slice the chicken into thin strips or shred using two forks into bite-sized pieces. Toss with any resting juices for extra flavor.
Tortillas & Toppings
- 5
Warm the tortillas
Warm a dry skillet over medium heat. Brush each tortilla lightly with the remaining 1 tablespoon vegetable oil or spray. Heat tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean kitchen towel.
- 6
Prepare toppings
While chicken rests, arrange shredded cabbage, chopped cilantro, diced onion, crumbled cotija, sour cream/crema, and hot sauce in small bowls for assembly. Cut limes into wedges.
- 7
Optional quick pico
If making pico de gallo: combine diced tomato, minced jalapeño, 1 tablespoon lime juice, and 1/4 tsp salt in a small bowl. Let sit 5–10 minutes for flavors to meld.
- 8
Assemble tacos
Place a warm tortilla on a plate. Add a small handful (about 2–3 oz) of sliced or shredded chicken. Top with a pinch of shredded cabbage, a spoonful of onion and pico (if using), a sprinkle of cilantro and cotija, a drizzle of sour cream or crema, and a few drops of hot sauce. Squeeze lime wedge over the top. Repeat for remaining tortillas.
- 9
Serve
Serve tacos immediately while warm. Offer extra lime wedges, hot sauce, and extra cilantro at the table.