Chicken Tacos with Lime and Cilantro
By Laura Burrack | Updated May 11, 2021 | 0 Comments
This chicken taco recipe is perfect for a quick and easy weeknight dinner that still feels a bit special.
Don’t skip the toppings – they really take the tacos up a notch. The quick-pickled radishes provide a nice pop of acidity. If you are not a radish fan, quick-pickled shallots or red onions would also be good instead of the radishes. Use the same method substituting thinly sliced onions for the radishes.
I like to use chicken thighs in this type of recipe because they provide a richer flavor than chicken breasts.
Ingredients
- 1 ½ tbsp vegetable oil
- ½ lg onion, (or 1 small), diced
- 1 jalapeno, seeded and diced
- 1 clove garlic, minced
- 12 oz chicken thighs, boneless, skinless
- 1 ¼ tsp salt, divided
- 2 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp chipotle powder
- 2 limes
- ¼ cup cilantro, chopped + extra for topping
- 3-4 small radishes, thinly sliced
- ½ cup chopped tomatoes
- ½ cup crumbled queso fresco
- 12 corn tortillas
Instructions
- Start by making quick pickled radishes. Combine juice from 1 lime (~2 tbsp) and ¼ tsp salt. Add sliced radishes and stir. Let sit at room temperature to quick pickle while making the tacos. Stir occasionally.
- Warm a large frying pan over medium to low heat. Add the vegetable oil and diced onion. Cook 2-3 minutes until onions are just starting to soften. Add garlic and jalapeno. Cook for 1-2 minutes. Add chicken thigh pieces. Cook for approximately 5 minutes until chicken is browned.
- Meanwhile, combine remaining 1 tsp salt, chili powder, cumin and chipotle. Add spice mixture to chicken and vegetables. Cook for an additional 5 minutes or so to finish cooking chicken through. Add juice from ¾ of a lime (save remaining ¼ for wedges for serving) and ¼ cup cilantro. Stir to mix.
- Warm corn tortillas (either in a skillet on the stovetop or wrapped in foil in the oven – microwaving is not recommended). Top tacos with pickled radishes, chopped tomatoes, crumbled queso fresco, a few cilantro leaves, and a squeeze of lime.
Notes
Read more recipes from Laura’s Cooking for You and Me series.
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Laura Burrack
Laura Burrack is a microbiologist with a love of both science and food. She currently lives in Minneapolis, MN with her husband. In addition to experimenting in the kitchen to feed groups large and small, she also enjoys visiting the farmer’s market, drinking delicious wine, traveling, watching baseball, and playing broomball.
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