Tacos are a crowd pleaser, lots of delicious flavours captured in a soft or crispy shell. I use the word captured loosely as whenever I eat them, a significant amount of that filling escapes, if I’m lucky purely back on to the plate, if I’m unlucky on to my shirt while the wife is watching, (but that’s another story for a different blog).

There are a lot of ingredients, so it may look daunting, but it’s actually a very simple recipe to make. There is a bit of chopping and mashing and measuring, but not too much cooking, so if you’re on of those people who say that you can’t cook, give this a go, as most of the recipe calls for you to be able to have enough fine motor skills to use a knife and a spoon (even my mate The BBB can do that),

DomesticEngineer

Grilled Chicken Tacos

5 from 1 vote

Up your Taco game

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: dinner, Lunch, Main Course

Cuisine: Tex Mex

Calories: 386

Ingredients Method Nutrition

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 4 large boneless skinless chicken thighs
• 8 crispy taco shells
• 1 avocado
• 2 tsp mayonnaise
• salt and pepper

Seasoning

• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Pico de Gallo

• 5 medium tomatoes
• 1 medium onion
• 1 handful coriander
• 1 jalapeno or serrano or habanero, depending heat requirements
• 1 juice of a lime about a tablespoon
• 1 tsp salt
• 1 grind pepper
• 1 spalsh olive oil

Method

 

1. First make the Pico de Gallo as it needs at least an hour to do it's thing.

Pico de Gallo

1. Slice tomatoes in half and using a spoon remove the seeds, pulp and juice and use them for something else; tomato water, pasta sauce, tomato dip, the list is endless, but whatever you do, don’t put it in your compost, tomato seeds are the arch enemy of a composter (think Lex Luther, the Joker and Thanos combined with Mariah Carey, Celine Dion and Whitney Houston, PURE EVIL!).
   
2. Chop the non-evil part of the tomato into small chunks of about a cm square, but don’t get too precise
3. Dice the onion and jalapeno (or substitute) finely and chop the coriander (cilantro) leaves also finely.
4. Combine the tomato, onion, jalapeno and coriander in a bowl, add the lime juice, salt and pepper and mix well, add the splash of olive oil and stir some more.
5. Cover and store in fridge for at least an hour before serving.
   

Chicken Thighs

1. Mix the seasoning ingredients together add to chicken thighs in a bowl and mix thoroughly, leave to rest for 30mins – 1hr. If you leave in fridge, remove 20 mins prior to cooking.
   
2. Grill or pan fry the chicken thighs on a medium high heat until cooked through (usually 4-5mins each side depending on size).
   
3. Once cooked leave the chicken to rest for 5 minutes and then slice into strips
   

Put it all together

1. Heat the crispy tacos as per packet instructions
2. Halve the avocado and remove the flesh, mash it with mayonnaise and pepper and salt
3. Assemble the tacos in whatever order you prefer, I go avocado, chicken, pico de gallo. Enjoy!
   

Nutrition

Calories: 386kcalCarbohydrates: 32gProtein: 24gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 96mgSodium: 1357mgPotassium: 1057mgFiber: 9gSugar: 7gVitamin A: 2556IUVitamin C: 37mgCalcium: 92mgIron: 3mg

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