My Go-To Chicken Tacos w/ Pickled Onions
These are on repeat in my house, especially in the summer
Alright, I know this recipe is a bit late (I promised it last Friday on Instagram — my bad!), but I have a good reason. The first time I made these, I paired them with a cilantro slaw. While the slaw was delicious on its own, it didn't blend well with the chicken, and I almost scrapped the whole recipe. The drama, I know.
But then I realized the slaw wasn’t working because the chicken is so good on its own, it doesn’t need much else. This recipe is an iteration of my friend Natasa’s chicken taco recipe that she shared with me via the Notes app, without measurements, a few years ago. It’s a favorite, and I’ve been meaning to measure it out because people often ask for the recipe after eating it.
I thought the pickled onions would add a nice touch (and some color!), but otherwise, I just eat these tacos with some Cotija cheese, sour cream, tomatoes, and cilantro. They’re simple, but so damn good.
Latin jazz in the thick of summer will never not hit the spot.
A mezcal marg is the perfect pair with these tacos. It’s a little smoky and a little sweet and will offset the flavors of the chicken beautifully!
My Go-To Adobo Chicken Tacos w/ Pickled Onions
Ingredients
Chicken
1 ½ pounds boneless skinless chicken thighs
1 ½ tbsp cumin
1/2 tbsp chili powder
1/2 tbsp adobo powder
1 tsp dried oregano
2 cloves garlic
Juice of 1 lime
2 tbsp Olive Oil
2 tsp salt
Pickled Onions
1 medium red onion, thinly sliced
1 cup water
1 cup white vinegar
2 tbsp sugar
1 tbsp sea salt
Toppings, etc.
Flour tortillas
Sour Cream
Cotija cheese
tomatoes, diced
pickled onions
Instructions
Marinate the chicken
In a large bowl, combine the cumin, chili powder, adobo powder, dried oregano, minced garlic, lime juice, olive oil, and salt.
Add the chicken thighs to the bowl and mix until the chicken is well coated with the marinade.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Make the pickled onions
In a small saucepan, combine the water, white vinegar, sugar, and sea salt. Bring to a boil over medium-high heat. Place the thinly sliced red onion in a heatproof jar or bowl.
Pour the mixture over the onions, ensuring they are fully submerged.
Let the onions sit at room temperature for at least 30 minutes, or until they turn bright pink then refrigerate for up to 2 weeks.
Cook The Chicken
Heat a tbsp of olive oil in a large stainless steel or cast iron pan over medium-high heat. If you only have a smaller pan, work in batches.
Add the marinated chicken thighs in a single layer — cook in batches if needed. Cook for 5-7 minutes on each side, or until the chicken is cooked through and has an internal temp of 160 degrees in the thickest part.
Remove the chicken from the pan and let it rest for a few minutes. Then, slice it into strips or dice into cubes for your tacos.
Assemble the Tacos:
Warm the flour tortillas in the microwave by placing them on a plate with a damp paper towel on top for 20-30 seconds.
Add a generous portion of the cooked adobo chicken.
Top with sour cream, crumbled Cotija cheese, diced tomatoes, and pickled onions.
Serve immediately and enjoy!
This chicken also makes a great taco bowl or salad topper! Same Ingredients just sub the base.
I served this to my kids as a deconstructed bowl and they loved it!
Thanks so much for being here. Love you — mean it.
Cheers,
Jessie