Chicken Tacos
Ingredients
- 600 gChicken thigh (in strips)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcRed onion (minced)
- 2 pcGarlic (pressed)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 2 pcRound tomato (diced)
- 1 pcPersea americana Mill. (sliced)
- 1 pcFresh cilantro (chopped)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 tbspChipotle in adobo sauce (finely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Chicken keeps for 2 days in the fridge. Assemble tacos at the last minute to prevent the tortilla from getting soggy.
