Spicy Chicken Tacos with Avocado Salsa

Name: Spicy Chicken Tacos with Avocado Salsa
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 20 ml neutral oil divided; 30 ml lime juice divided; 1 cloves garlic finely grated, divided; 5 g chili powder divided; 2 g ground cumin divided; 2 g smoked paprika divided; 5 g fine salt divided; 1 g black pepper divided; 680 g boneless skinless chicken thighs trimmed and cut into 2 cm strips; 2 count ripe avocado diced; 200 g tomato seeded and diced; 40 g red onion finely diced; 15 g cilantro chopped; 15 ml lime juice divided; 1 cloves garlic finely grated, divided; 3 g chili powder divided; 2 g ground cumin divided; 2 g smoked paprika divided; 3 g fine salt divided; 1 g black pepper divided; 60 g sour cream for serving; 10 ml neutral oil divided; 12 count corn tortillas warmed; 150 g green cabbage thinly sliced

These tacos use quickly marinated chicken thighs, a fast avocado salsa, and a crunchy cabbage topping for a complete weeknight-style meal. The chicken cooks in a grill pan or skillet, and the tortillas are warmed briefly before assembling.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

20 ml neutral oil divided
30 ml lime juice divided
1 cloves garlic finely grated, divided
5 g chili powder divided
2 g ground cumin divided
2 g smoked paprika divided
5 g fine salt divided
1 g black pepper divided
680 g boneless skinless chicken thighs trimmed and cut into 2 cm strips
2 count ripe avocado diced
200 g tomato seeded and diced
40 g red onion finely diced
15 g cilantro chopped
15 ml lime juice divided
1 cloves garlic finely grated, divided
3 g chili powder divided
2 g ground cumin divided
2 g smoked paprika divided
3 g fine salt divided
1 g black pepper divided
60 g sour cream for serving
10 ml neutral oil divided
12 count corn tortillas warmed
150 g green cabbage thinly sliced

Instructions

Make the quick marinade in a large bowl with 20 ml oil, 30 ml lime juice, 1 grated garlic clove, 5 g chili powder, 2 g cumin, 2 g smoked paprika, 5 g salt, and 1 g black pepper. Add the chicken and toss to coat. Let it sit while you prep the salsa and heat the pan, about 10 minutes. Chicken is evenly coated and the pan is heating; the surface of the chicken looks glossy from the marinade.
In a small bowl, combine the avocado, tomato, red onion, cilantro, 15 ml lime juice, 1 grated garlic clove, 3 g chili powder, 2 g cumin, 2 g smoked paprika, 3 g salt, and 1 g black pepper. Fold gently so the avocado stays chunky. If you want extra richness, stir in the sour cream just before serving, or leave it out for a brighter salsa. The salsa is chunky and spoonable, with the avocado holding its shape.
Heat a large grill pan or heavy skillet over medium-high heat. Add the remaining 10 ml oil, then cook the chicken in a single layer in batches if needed, 3 to 4 minutes per side, until browned and cooked through. The thickest pieces should reach 74 C internally. Chicken is browned outside and no longer pink at the center; juices run clear.
Warm the corn tortillas in the dry pan for about 20 seconds per side, or until pliable and lightly charred in spots. Keep them covered with a clean towel so they stay soft. Tortillas are flexible, warm, and lightly toasted at the edges.
Assemble the tacos with the cabbage, grilled chicken, and avocado salsa. Divide the filling evenly among the tortillas and serve immediately. The tacos are filled evenly and hold together when lifted.