Loco Chicken Tacos Recipe
Make Loco Chicken Tacos 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
Taco Assembly & Toppings
Creamy Loco Sauce
Cooking & Finish
Method
Chicken & Marinade
Trim and Prepare
Pat the chicken thighs dry and trim excess fat. If thighs are large, cut into 1"–1.5" strips for faster cooking and even bite-sized pieces for tacos.
Make Marinade
In a medium bowl combine lime juice, olive oil, smoked paprika, ground cumin, minced garlic, minced chipotle in adobo, kosher salt, and black pepper. Whisk until combined.
Marinate
Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, proceed after 10–15 minutes—the acid will start flavoring immediately.
Creamy Loco Sauce
While the chicken marinates, mix the crema (or sour cream), mayonnaise, hot sauce, honey, lime zest, salt, and black pepper in a small bowl. Taste and adjust heat or sweetness. Cover and refrigerate until ready to use.
Taco Assembly & Toppings
Warm Tortillas
Heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots, OR wrap stacked tortillas in a damp kitchen towel and microwave for 30–40 seconds. If using a skillet, brush tortillas with a teaspoon of oil if desired; alternatively steam with 2 tablespoons water in a covered skillet for 20–30 seconds to warm and make pliable.
Cooking & Finish
Cook Chicken
Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to develop color. Stir or flip and continue cooking until internal temperature reaches 165°F (74°C) and pieces are browned, about 4–6 minutes total depending on size. Remove from heat and let rest 2 minutes.
Assemble Tacos
Place warmed tortillas on a plate. Spread about 1 tablespoon of the creamy loco sauce on each tortilla, top with 2–3 pieces of cooked chicken, a small handful of shredded red cabbage, a few radish slices, jalapeño slices if using, a sprinkle of crumbled cotija, and chopped cilantro. Finish with a squeeze of fresh lime juice.
Serve
Serve tacos immediately with extra creamy loco sauce and lime wedges on the side. Offer hot sauce for extra heat. Leftover chicken keeps in the fridge up to 3 days.