Chicken Tacos

Seared, spicy, and juicy chicken strips served in a soft tortilla. The lime acidity cuts through the meat's richness for a sharp, balanced bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 820
• Protein: 36 g
• Carbs: 71 g
• Fat: 39 g

Ingredients

• 600 g Chicken thigh ( in strips )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 piece Red onion ( minced )
• 2 piece Garlic ( pressed )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 piece Round tomato ( diced )
• 1 piece Persea americana Mill. ( sliced )
• 1 piece Fresh cilantro ( chopped )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 tbsp Chipotle in adobo sauce ( finely chopped )

Instructions

1. Marinate the chicken

   Cut the chicken into thin strips. In a dish, mix with olive oil, cumin, smoked paprika, chipotle pepper, and the juice of one lime. The meat must be well coated to absorb the flavors.

2. Prepare the garnish

   Finely chop the onion and garlic. Cut the tomatoes into small cubes. Chop the fresh cilantro. We are looking for a regular cut for a homogeneous distribution in the taco.

3. Sear the meat

   Heat a pan over high heat. Toss the chicken in. The meat should brown quickly and remain tender at the core. At the end of cooking, add the garlic so it doesn't burn.

4. Assemble the tacos

   Heat the tortillas for a few seconds dry. Generously garnish with chicken, add the tomatoes, onion, cilantro, and a slice of avocado. Serve with a lime wedge.

Chef's tips

• Don't overcrowd the pan; the chicken should sear, not boil in its own juices.
• Heat your tortillas on a cast-iron skillet so they stay soft without drying out.

Storage

Chicken keeps for 2 days in the fridge. Assemble tacos at the last minute to prevent the tortilla from getting soggy.