These Crispy Chicken Tacos Are Something Unbelievables

• porciones: Makes about 8–10 tacos
• tiempo total: 5 minutes

Ingredientes

with creamy chipotle aioli, purple cabbage slaw + pineapple mango salsa

For the chicken marinade:

1 ½ lbs boneless skinless chicken thighs

juice of 1 orange

juice of 2 limes

2 tbsp soy sauce

1 tbsp Worcestershire

2 tbsp olive oil

6 garlic cloves

1/2 white onion

1 jalapeño

1/2 bunch cilantro

2 tsp smoked paprika

2 tsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp salt

1/2 tsp pepper

Blend the marinade until smooth, then pour over the chicken. Marinate for 30 minutes to 8 hours.

In the meantime, make your creamy chipotle aioli, slaw, and salsa.

Chipotle lime crema:

1/2 cup mayo

1/4 cup sour cream or Greek yogurt

juice of 1 lime

1 garlic clove, grated

1 heaping tsp smoked paprika

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

optional: hot sauce or sriracha

Instrucciones

Mix until smooth.

Purple cabbage slaw:

1/2 head purple cabbage, thinly sliced

1/2 bunch cilantro, chopped

juice of 1 lime

1 tbsp olive oil

1 tsp honey

1/2 tsp salt

Toss together.

Pineapple mango salsa:

1 cup pineapple, diced

1 cup mango, diced

1/4 cup red onion, finely diced

1 jalapeño, finely diced

1/2 bunch cilantro, chopped

juice of 1 lime

1/2 tsp salt

optional: 1 tsp sesame oil

Grill the chicken over medium-high heat for about 5–6 minutes per side, or until cooked through and nicely charred. Let rest, chop, then add back to the pan with a little oil and crisp until the edges get golden and crunchy.

To assemble, fry flour tortillas win a little oil with grated cheese directly on top so it melts into the tortilla. Add chicken, purple cabbage slaw, pineapple mango salsa, and lots of creamy chipotle aioli.

These are something unbelievables.