Umami
Umami

Chicken Street Tacos with Avocado Salsa

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servings

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total time

Ingredients

Chicken Marinade

  • 4 Chicken Thighs

  • 2 TBSP Chipotle Pepper Sauce

  • 2 tsp Salt

  • 2 tsp Black Pepper

  • 1 TBSP Dry Parsley Flakes

  • 1 1/2 tsp Cumin

  • 2 tsp Smoked Paprika

  • 2 tsp Chili Powder

  • 1 Lime (juice)

  • 1 medium Orange (juice)

  • 1/2 Onion, sliced

  • 1 Cilantro, handful

  • 5 Garlic Cloves, crushed

  • 1 TBSP Olive Oil

Chipotle Pepper Sauce

  • 7.5 ounce can San Marcos Chipotles in Adobo

  • ½ cup Mayonnaise

  • ½ cup Sour Cream

  • 1 tsp fresh Lime Juice

  • 3 TBSP Cilantro (finely chopped)

  • 1 tsp Chili Powder

  • 1 tsp Garlic Powder

  • ½ tsp Cumin

  • ½ tsp Smoked Paprika)

  • Salt (to taste)

Tacos

  • Flour Tortillas

  • Corn Tortillas

  • 4 large Yellow/White Onions, sliced

  • 31 oz Can HEB Charro beans

  • Fresh Cilantro, chopped

  • Lime Juice

Avocado Salsa

  • 2 Jalapeños

  • 1 piece Onion

  • 4 cloves Garlic

  • 1 handful Cilantro

  • 1 Avocado

  • Salt to Taste

  • 1/2 Bouillon Cube

  • 3/4 cup Water

Pickled Onions

  • 1 cup Water

  • 1 cup Vinegar

  • 1 pinch Salt

  • 1 pinch Sugar

  • 1-2 Red Onions

Directions

1. Marinade the chicken thighs with everything listed, let it sit in the fridge overnight or at least for 1 hour.

2. Start caramelizing the onions in olive oil on low to medium heat until golden brown. Stir occasionally to prevent sticking. Should take 1 hour.

3. For the pickled onions, add water, vinegar, salt, and sugar to a pot. Bring to a boil, then remove from heat. Let cool, then add to a jar/container with a sealed lid. Slice red onion into thin, vertical slices (with the grain), and fully submerge. Refrigerate for at least 1 hour.

4. For the salsa fry the jalapeños, onion and garlic in 1 tablespoon of oil until toasted, tossing occasionally. Blend in food processor/blender with the remaining ingredients until creamy and smooth. I usually make a double or triple batch to eat the extra with chips on the side.

5. In a large frying pan add 2 tablespoons of oil and pan fry the chicken for 7 minutes until it's full cooked and grilled to perfection. Option to cook over cast iron or on the grill for a more charred result.

6. Let the chicken rest for 10 minutes, then chop into small pieces.

7. In the same pan lightly fry the corn tortillas in vegetable oil for 10-15 seconds on each side (optional)

8. Assemble with the flavorful chicken, add the carmelized onions, cilantro, salsa and lime juice. Enjoy!

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servings

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total time
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