Description
Easy skillet chicken tacos for two: spiced chicken thighs seared and simmered in lime and broth, with quick pickled onions, cabbage and avocado.
Ingredients
- 1/4 red onion, thinly sliced
- 2 limes (juice of 1, the other cut into wedges)
- 1/2 teaspoon kosher salt, plus a pinch for the onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 12 ounces boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/3 cup low-sodium chicken broth
- 6 small flour or corn tortillas
- 1/2 cup shredded red cabbage
- 1 small avocado, sliced
- 1/4 cup chopped fresh cilantro
- Hot sauce, salsa or sour cream, for serving (optional)
Instructions
- Put the onion in a small bowl with half of the lime juice and a pinch of salt. Toss and set aside for at least 10 minutes while you cook; it will turn pink and tangy.
- Mix the salt, chili powder, cumin, smoked paprika, oregano, garlic powder and a few grinds of pepper. Pat the chicken dry and sprinkle the spice mix over both sides.
- Heat the oil in a skillet over medium-high heat. Add the chicken in one layer and cook for 4 to 5 minutes, until well browned underneath. Turn and brown the second side for 3 minutes; it does not need to be cooked through yet. Move the chicken to a plate.
- Lower the heat to medium. Add the garlic to the pan and stir for 1 minute, until golden. Pour in the broth and the rest of the lime juice, scraping up the browned bits. Return the chicken and its juices and simmer for 3 to 4 minutes, turning once, until the liquid reduces to a few spoonfuls and the thickest piece reads 165°F.
- Turn off the heat. Chop or shred the chicken right in the pan and toss it with the juices.
- Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave. Fill them with the chicken, cabbage, avocado, pickled onion and cilantro, and serve with lime wedges and hot sauce, salsa or sour cream.
Notes
Equipment: 10- or 12-inch skillet, small bowls, tongs, cutting board and knife, instant-read thermometer
- Chicken breast works, but it dries out faster; pound it to an even thickness and check it early.
- Corn tortillas are best warmed in a dry skillet until soft and lightly spotted.
- Use any toppings you like: shredded lettuce, cheese, pico de gallo or pickled jalapenos.
- Refrigerate leftover chicken in a covered container for up to 4 days; store toppings separately.
- Reheat the chicken in a skillet with a splash of broth or water, or in the microwave, until hot.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American