Mexican Chicken Street Tacos
- Total time
- 35 min
- Serves
- 6
Ingredients
- 2 tbsp. Olive Oil
- 1 1/2 lbs. Chicken Thighs (boneless and skinless)
- 1 tbsp. EACH: Ground Cumin, Chili Powder, Smoked Paprika
- 1 tsp. EACH: Salt, Black Pepper, Dried Oregano
- Juice of 1 Lime
- Juice of 1/2 Orange
- 1/4 cup Chipotles in Adobo Sauce (chopped)
- 1/2 Yellow Onion (thinly sliced)
- 3-4 Garlic Cloves (sliced or minced)
- Handful of Fresh Cilantro (roughly chopped)
- 2 ripe Avocados (pitted)
- 1-2 Jalapeños
- 1 tbsp. Olive Oil
- 2-3 Garlic Cloves
- Remaining 1/2 Yellow Onion
- Juice of 1 Lime
- Corn Tortillas (warmed)
- Red Onion (finely chopped)
- Fresh Cilantro (finely chopped)
- Lime Wedges
Steps
- 1
Combine all ingredients into a large bowl. Massage the chicken and sliced onions in the marinade mixture, then cover and let rest in the fridge at least 15 minutes to overnight.
- 2
In a large skillet over medium high heat, add the olive oil. Add the jalapeño pepper(s), chopped half of a yellow onion, and garlic to sauté 2-3 minutes. Add to a food processor or blender with the avocados and lime juice. Blend until smooth. Add lime juice, salt, and black pepper to taste. Set aside.
- 3
Reheat the large skillet over medium high heat for 2-3 minutes. Add the chicken to sear 2-3 minutes on each side. Add the remaining marinade and any onions left in the bowl. Add 1/4 cup water, cover with a lid if possible, and let finish cooking 8-12 minutes. Remove from heat to rest 5-10 minutes, before chopping into small pieces.
- 4
Warm up the corn tortillas, then layer each with a generous serving of the chicken, guacamole sauce, finely chopped red onions, cilantro, and lime wedges to enjoy!
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