Our chicken tacos are easy to make and fun to share. Personalize this recipe with your favorite tortillas and toppings!
INGREDIENTS
1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1/2 white onion, finely diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
8 to 12 (4-inch) tortillas, flour or corn – your preference!
(Queso fresco cheese and guacamole are optional)
INSTRUCTIONS
1) Preheat the oven to 375 degrees.
2) Heat Remy Oliver Cast Iron Frypan over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides (about 2 minutes per side).
3) Cover the skillet and place it in the oven, roasting for 20 minutes.
4) In your Stokes Glass Bowl, combine the cumin, paprika, chili powders, garlic powder and onion powder in a bowl. Set aside.
5) While the chicken is cooking, combine the diced onion and cilantro in another Stokes Glass Bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.
6) Once the chicken has finished cooking (keep the juices in the pan) put it into a bowl. Turn on your Think Kitchen Suzie Hand Mixer on low speed for a few seconds and break up the chicken. Slowly add in the spices and continue mixing for another 1-2 minutes.
8) Transfer the spiced chicken back on to the pan with the juices and toss everything together.
9) To assemble the tacos, place the chicken in a tortilla and top with your favorite ingredients on your Davida Rectangular Serving Set and serve!
10) Enjoy!