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Taco De Pollo Recipe

Name: Z Poke Bowl & Boba Teas Taco De Pollo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp fresh lime juice; 1 tbsp olive oil; 2 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chili powder; 1 tsp kosher salt; 0.5 tsp black pepper, ground; 0.25 each small white onion, finely diced; 0.25 cup fresh cilantro, chopped; 1 cup fresh tomatoes, diced (or pico de gallo); 0.5 each jalapeño, seeded and minced (optional); 2 each lime wedges; 2 each radish, thinly sliced (optional); 0.25 cup crumbled queso fresco or cotija; 0.25 cup Mexican crema or sour cream; 2 tbs hot sauce or salsa verde; 8 each corn tortillas (6-inch); 1 tsp vegetable oil (for warming tortillas)

Inspired by Z Poke Bowl & Boba Tea

Time45m

Serves4

Make Taco De Pollo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

2 tbsp Fresh lime juice

1 tbsp olive oil

2 each Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Chili powder

1 tsp kosher salt

1/2 tsp black pepper, ground

Toppings & Salsa

1/4 each small white onion, finely diced

1/4 cup Fresh cilantro, chopped

1 cup fresh tomatoes, diced (or pico de gallo)

1/2 each jalapeño, seeded and minced (optional)

2 each Lime wedges

2 each radish, thinly sliced (optional)

1/4 cup crumbled queso fresco or cotija

1/4 cup Mexican crema or sour cream

2 tbs hot sauce or salsa verde

Tortillas & Finishing

8 each corn tortillas (6-inch)

1 tsp vegetable oil (for warming tortillas)

Method

Marinated Chicken

Prepare marinade

In a medium bowl whisk together lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, kosher salt, and black pepper until combined.

Marinate chicken

Trim excess fat from the chicken thighs and place them in the bowl with the marinade. Toss to coat thoroughly, cover with plastic wrap or transfer to a resealable bag, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let rest 15 minutes at room temperature.

Cook chicken

Heat a large skillet over medium-high heat. Add a small drizzle of oil if the pan is dry. Remove chicken from marinade, letting excess drip off. Cook the thighs 4–5 minutes per side until nicely browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If pieces are thick, reduce heat to medium and cover for the last few minutes to finish through.

Rest and shred

Transfer cooked chicken to a cutting board and let rest 5 minutes. Using two forks or slicing with a knife, shred or thinly slice the chicken into bite-sized pieces. Return to the warm skillet for 1 minute to recoat with any pan juices, then remove from heat.

Toppings & Salsa

While the chicken marinates or cooks, prepare toppings. Combine diced tomato, finely diced onion, chopped cilantro and minced jalapeño in a small bowl; season with a pinch of salt and 1 teaspoon lime juice, toss to make a quick salsa/pico de gallo.

Slice radishes thinly and crumble the queso fresco or cotija. Place Mexican crema (or sour cream) in a small dish and stir with 1 teaspoon lime juice and a pinch of salt to loosen for drizzling, if desired.

Cut the remaining lime into wedges for serving and set out hot sauce or salsa verde.

Tortillas & Assembly

Warm tortillas: Heat a large dry skillet or comal over medium-high heat. Lightly brush each tortilla with a bit of vegetable oil (about 1/4 tsp per tortilla) or use the skillet dry. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to retain heat.

Assemble tacos: Place 2 warmed corn tortillas on a plate. Divide the shredded chicken evenly among tacos (about 2 oz / 1/8 lb chicken per taco). Top with a spoonful of the pico de gallo, a sprinkle of finely diced onion, chopped cilantro, a few radish slices, and a small pinch of crumbled queso fresco. Drizzle with crema and/or hot sauce to taste. Squeeze a lime wedge over each taco just before eating.

Serve: Serve immediately while warm. Leftover chicken keeps in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet and re-moisten with a squeeze of lime or a splash of water.