Chicken Tacos with Avocado Salsa
Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients
- Tortillas of choice, I used mini flour tortillas (street tacos)
- 1 -1.5 lbs boneless, skinless chicken thighs
- 2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- Olive oil
Avocado Salsa
- 1 avocado
- 1/2 cup packed cilantro
- 2 jalapeno peppers, or serrano peppers for extra spicy
- 1/2 white onion
- Juice from 1 lime
- Salt u0026 pepper
- 3/4 -1 cup water
Cabbage Slaw
- 1/2 head purple cabbage
- 2 tbsp mayo
- Juice from 1/2 lemon
- Salt u0026 pepper
Directions
- Marinate the chicken: Chop the chicken into 1u0022 pieces and add it to a bowl with 1 tbsp of olive oil and all of the listed spices. Toss together and let it marinate while you prep the sides
- Avocado salsa: Slice the onion and cut the jalapeno in half. Add them to a baking tray with a little olive oil and salt. Roast on 425 F for about 12-15 minutes until charred. You can also set them under the broiler for 5-6 minutes to char, just be sure to watch them carefully.
- Add the roasted jalapeno and onion to a blender with the avocado, lime juice, cilantro and salt u0026 pepper. Add 3/4 cups of the water and blend everything until smooth. Add more water as needed to thin, and adjust salt u0026 pepper to taste.
- Cabbage slaw: thinly slice the cabbage and add it to a large bowl with the mayo, lemon juice and salt u0026 pepper. Massage with your hands to soften the cabbage and make sure the mayo gets evenly incorporated.
- Cook the chicken: heat a large pan on medium heat then add in a drizzle of olive oil. Add the seasoned chicken and cook for about 10-12 minutes, flipping every few minutes. I like to add in 1-2 tbsp of water to deglaze the pan towards the end of cooking.
- Heat your tortillas and assemble with the cabbage slaw, chicken and avocado salsa. Top with extra lime juice and cilantro when serving