An easy one pan broiled chicken with flavorful spices, cool and refreshing cilantro sauce and quick carrot-onion salad. All served in a charred corn tortilla!
Google search result for chicken taco recipe. Why in the world would I want to add to that number? Does it really make any difference? I decided to go for it anyways! Because, it’s our family’s go to chicken taco and a super flavorful one!
Don’t get overwhelmed with the long list of ingredients! If you love making Mexican (or even Indian) then you will find most of it in your kitchen right now. Let me break it down for you…..
Making the chicken could not be any simpler! A pot (or rather pan) dish! Stir all marinade ingredients in a pan, toss chicken to coat, let sit on counter for flavors to sink in and then broil in the same pan.
Blend all sauce ingredients together.
Toss all salad ingredients together.
Wasn’t that easy? My favorite cut of choice is always chicken thighs! Fatty and moist, almost impossible to overcook. A super healthy meal as well! Yes, I remember using 2 tablespoons of vegetable oil. We need oil to toast the spices, but all the oil and the fat rendered from the chicken stays in the pan. You actually don’t consume any of it.In full disclosure, I drizzled some of that oil on my tacos. Am a spice loving girl:) We can not ignore the 1/4 cup of sour cream used.You can use low fat, but I went for the fully loaded stuff! We are not gonna consume that much of it anyway with each taco!
Leftover chicken is great chopped up in a cheese quesadilla the next day!
Spicy Broiled Chicken Tacos with Cilantro Sauce and Carrot-Onion Salad
Spicy Broiled Chicken
5 boneless skinless chicken thighs, about 1 1/4 lbs
2 teaspoons ancho chili powder
1 teaspoon cayenne pepper powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons lime juice
2 tablespoons vegetable oil
1 cup chopped cilantro
1 small jalapeno pepper, seeds removed
1 large garlic clove
1 teaspoon lime juice
1/4 cup sour cream
1/4 cup water
2 tablespoons vegetable oil
1/4 teaspoon salt
1 cup thinly sliced red onions
1/2 cup chopped cilantro
1 medium carrot, peeled and cut into julienne
1 jalapeno pepper, remove seeds and cut into julienne
1 tablespoon white vinegar
1/2 teaspoon salt
8 small corn tortillas
To make spicy broiled chicken,
Stir all ingredients (except chicken) in a 9-inch cast iron skillet together. Add chicken, coat well and let marinade at room temperature for 30 minutes-1 hour.
Preheat broiler and place skillet about 8-inches from the heat element. Cook for 20-25 minutes until chicken is full cooked. Remove from oven and let chicken rest for at least 10 minutes before slicing.
To make cilantro sauce,
Combine all ingredients in a mini food processor, process until well blended. Store in the refrigerator until serving time.
To make carrot-onion salad,
Toss all ingredients together and keep covered in the refrigerator until serving time.
To assemble tacos,
Roast tortillas in open flame, until it begins to char around the edges on both sides.
Serve chicken, sauce and salad in warm tortillas.