Chicken Tacos

Chicken Tacos
A light and tasty snack or meal using shredded chicken and a few other healthy ingredients. These chicken tacos are very easy to make so go ahead and try our recipe.
Serves: 12
  • 3 medium tomatoes
  • ⅓ cup fresh lime juice
  • 1 cup water
  • 1 teaspoon salt
  • 900 g skinless, boneless chicken thighs
  • 1 ½ tablespoons vegetable oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried parsley
  • 12 corn tortillas
  • grated tasty cheese
  • salsa verde
  • diced avocados
  • diced onions
  • diced tomatoes
  • finely chopped fresh coriander leaves
  1. In a blender, puree the tomatoes with the lime juice, water, and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
  2. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry.
  3. Brush with the oil and sprinkle with the paprika and parsley. Cook over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes.
  4. Transfer the chicken to a work surface and let stand for 5 minutes.
  5. Shred or cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes, and coriander.
For a spicier taste add 1 teaspoon of chilli powder to the marinade.
Other fillings can include drained kidney beans, drained corn kernels, shredded lettuce, or grated carrot

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: