Simple Chicken Tacos

Name: Simple Chicken Tacos
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ea small flour tortillas; 75 g red onion; 30 ml red wine vinegar; 9 g kosher salt; 1.1 g granulated sugar; 1 ea avocado; 70 g red cabbage; 1 ea small bunch cilantro; 1 ea hot sauce; 2.5 g ground cumin; 1 tsp chili powder; 1.3 g smoked paprika; 450 g boneless skinless chicken thighs; 45 ml olive oil; 1 ea large garlic clove; 160 ml chicken broth

Recipe from smitten kitchen · original post · full recipe on smittenkitchen.com

Tender, juicy, perfectly-spiced chicken simmered in a little broth, with quick-pickled red onions, shaved cabbage and avocado — the simplest tacos for last-minute dinners.

Serves 4 30 minKid-friendly

Dairy freeChickenMexican

Ingredients

small flour tortillas8 ea
red onion — thinly sliced75 g
red wine vinegar30 ml
kosher salt — 1 ½ tsp; divided9 g
granulated sugar — ¼ tsp1.1 g
avocado — sliced1 ea
red cabbage — thinly sliced or shaved70 g
small bunch cilantro — roughly chopped1 ea
hot sauce — to serve1 ea
ground cumin — 1 tsp2.5 g
chili powder1 tsp

Cooking for a different diet?

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Pescatarian
Simple Fish Tacos
- 600 g Firm white fish fillets instead of boneless skinless chicken thighs
- Leave out the chicken broth
Season the fish the same way and sear 2 to 3 minutes per side until it just flakes, then break it into pieces; skip the broth step entirely.
Vegetarian
Simple Black Bean Tacos
- 440 g Black beans instead of boneless skinless chicken thighs
- 160 ml Vegetable stock instead of chicken broth
Skip the browning: fry the garlic and spices in the oil for a minute, add the beans and vegetable stock and simmer 4 to 5 minutes until reduced, then lightly crush some of the beans.
Vegan
Simple Black Bean Tacos
- 440 g Black beans instead of boneless skinless chicken thighs
- 160 ml Vegetable stock instead of chicken broth
Skip the browning: fry the garlic and spices in the oil for a minute, add the beans and vegetable stock and simmer 4 to 5 minutes until reduced, then lightly crush some of the beans.
Gluten-free

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small flour tortillas · 8 items
red onion · 75 g
red wine vinegar · 30 ml
kosher salt · 9 g
granulated sugar · 1.1 g
avocado · 1 item
red cabbage · 70 g
small bunch cilantro · 1 item
hot sauce · 1 item
ground cumin · 2.5 g
chili powder · 1 tsp
smoked paprika · 1.3 g
boneless skinless chicken thighs · 450 g
olive oil · 45 ml
large garlic clove · 1 item
chicken broth · 160 ml

Method

Prep the fixings first. For the tortillas: wrap them in foil (or place in a tortilla warmer or similar dish) and put them in a 350°F (175°C) oven.
For the onions: combine the red onion, red wine vinegar, 1 tablespoon water, 1/2 teaspoon kosher salt and the sugar and set aside to pickle. To speed it up, microwave the bowl for 10 to 15 seconds, just until the liquid is hot, then leave it to cool while you make everything else.
Thinly slice or shave the cabbage, and roughly chop the cilantro.
Make the chicken: combine the remaining 1 teaspoon salt with the cumin, chili powder, paprika and plenty of black pepper. Spread the chicken thighs out on a tray and sprinkle each side lightly with the seasoning.
Heat a large skillet over medium-high heat until very hot, then add the olive oil. Once the oil is hot, arrange the chicken in one layer and cook until browned underneath, 4 to 5 minutes. Flip and cook until browned on the second side; it doesn't need to be cooked through yet. Transfer briefly to a plate.
In the empty skillet, cook the garlic for a minute until golden. Add the broth and scrape up any stuck bits. Return the chicken and its juices to the pan, reduce the heat to medium and cook for 3 to 4 minutes, until the broth has reduced to a thin puddle. Turn off the heat and shred the chicken with two forks (or cut into bite-sized pieces with your spatula), stirring it through any liquid left.
Assemble: pile each warm tortilla with chicken, any pan juices, pickled onions, cabbage, avocado, cilantro and hot sauce.