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Chipotle Chicken Mexican Street Tacos
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Chipotle Chicken Mexican Street Tacos

1 h 15 minServes 6Nutri-Score C€€
from @surayaskitchen3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (boneless, skinless)Meat6 pieces
  • chipotle pepper saucePantry30 ml
  • saltSpices10 g
  • black pepper (ground)Spices5 g
  • dried parsley flakesSpices3 g
  • cumin (ground)Spices4 g
  • smoked paprikaSpices5 g
  • chili powderSpices5 g
  • lime (juiced, plus extra wedges for serving)Produce2 pieces
  • orange (half juiced)Produce1 piece
  • onion (one half sliced for marinade, one and a half for toppings)Produce2 pieces
  • cilantro (fresh, chopped)Produce30 g
  • garlic (cloves, crushed)Produce10 pieces
  • olive oilPantry45 ml
  • jalapeñoProduce2 pieces
  • avocado (pitted)Produce1 piece
  • waterOther120 ml
  • corn tortillasBakery18 pieces

per serving

Nutrition

528kcal

Carbs
41 g
Proteins
29 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Blender
  • Frying pan
  • Tongs

step by step

Method

  1. Marinate the chicken

    • In a large bowl, place the chicken thighs and season with the salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder and chipotle pepper sauce.
    • Add the lime juice, orange juice, crushed garlic, sliced onion, cilantro and olive oil, then mix everything together.
    • Cover and let marinate in the fridge overnight, or for at least 1 hour.
    Step 1

  2. Make the green salsa

    • Fry the jalapeños, onion and garlic in a little oil until roasted and toasted.
    • Blend the roasted vegetables with the cilantro, avocado, water and salt to taste until creamy and smooth, adding just enough water to blend.
    Step 2

  3. Cook the chicken

    • Heat oil in a large frying pan and fry the chicken thighs on each side until they have grill marks and are fully cooked through.
    • Let the chicken rest, then chop it into small pieces.
    Step 3

  4. Prepare the toppings

    • Thinly slice half an onion and fry it until caramelized.
    • Finely chop the remaining onion and the cilantro.
    Step 4

  5. Fry the tortillas

    • In the same pan used for the chicken, lightly fry the tortillas on both sides.
    Step 5

  6. Assemble the tacos

    • Top each tortilla with the chopped chicken, onion and cilantro, salsa and caramelized onions.
    • Finish with a squeeze of lime and serve.
    Step 6
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