Spicy Chicken Tacos With Corn, Feta, and Avocado

Name: Spicy Chicken Tacos With Corn, Feta, and Avocado
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 1 jalapeño, stemmed, seeded, and roughly chopped; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 2 chipotles in adobo, plus 1 tablespoon of sauce; 1 cup chicken stock or low-sodium broth; 2 ears of corn, kernels sliced off; 1/2 cup crumbled feta, preferably Bulgarian; 2 tablespoons fresh juice from 2 limes; 8 corn tortillas, warmed; 1/2 cup picked cilantro leaves; 2 ripe avocados, pitted and sliced; Lime wedges and thinly sliced scallions, for serving

5.00 (4)

⏱ 30 mins 🍽 Serves 4 🌶 mexican 🏷 Main course

These speedy tacos are ideal for a weeknight supper. Chicken thighs are browned then simmered in a rich, smoky chipotle and adobo sauce until tender. The shredded meat is piled onto warm tortillas and finished with a zesty raw corn and feta salad, creamy avocado slices, and fresh garnishes for a vibrant and satisfying dish.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
1 jalapeño, stemmed, seeded, and roughly chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 chipotles in adobo, plus 1 tablespoon of sauce
1 cup chicken stock or low-sodium broth
2 ears of corn, kernels sliced off
1/2 cup crumbled feta, preferably Bulgarian
2 tablespoons fresh juice from 2 limes
8 corn tortillas, warmed
1/2 cup picked cilantro leaves
2 ripe avocados, pitted and sliced
Lime wedges and thinly sliced scallions, for serving

Method

Pat the chicken thighs dry and season generously with salt and pepper. Warm the olive oil in a Dutch oven or large skillet until it just begins to smoke. Cook the chicken until browned on both sides, approximately 6 minutes in total, then move to a plate.
In the same pot, cook the sliced red onion and chopped jalapeño, stirring often, until they soften, about 2 minutes. Mix in the cumin and dried oregano until their aroma is released, roughly 30 seconds. Add the chipotles and their adobo sauce, stir well, and cook for 1 minute. Pour in the chicken stock and return the chicken to the pot. Keep the liquid at a gentle simmer until the chicken is fully cooked, around 5 minutes. taste and adjust seasoning. Lift the chicken out with a slotted spoon onto a fresh plate. Let the sauce bubble to thicken slightly.
While the sauce reduces, use two forks to pull the chicken apart into shreds. Place the shredded chicken and any juices back into the pot and heat through for about 3 minutes.
For the salad, mix the fresh corn kernels with the crumbled feta in a bowl. Dress with 1 tablespoon of the lime juice and a grind of black pepper.
Stir the remaining 1 tablespoon of lime juice into the warm chicken mixture. Spoon the chicken onto the warmed corn tortillas. Top with the corn and feta salad, fresh cilantro leaves, avocado slices, lime wedges, and sliced scallions.

Nutrition (per serving)

Sodium866000 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorYasmin Fahr