Spicy Chicken Tacos with Avocado Salsa and Cabbage Slaw
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- Chef's knife
- Mixing bowls
- Baking sheet
- Food processor
INGREDIENTS
- 1.5 pounds/680 grams boneless, skinless chicken thighs
- 2 teaspoons paprika
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 8-10 mini tortillas, street taco size
- Salsa:
- 1 ripe avocado
- ½ cup fresh cilantro
- 2 jalapeño peppers, or serrano peppers for more heat
- ½ white onion
- Juice of 1 lime
- ¾ cup milliliters water
- Salt and pepper, to taste
- Olive oil, for roasting
- Slaw:
- ½ head purple cabbage, about 3 cups, thinly sliced
- 2 tablespoons mayonnaise
- Juice of ½ lemon
- Salt and pepper, to taste
INSTRUCTIONS
- Chop the chicken thighs into 1-inch/2.5 cm pieces. In a mixing bowl, combine the chicken with olive oil, paprika, cumin, smoked paprika, salt, pepper, and cayenne. Toss well to coat, then set aside to marinate while you prepare the toppings.
- Preheat the oven to 425°F (220°C).
- Slice the onion and halve the jalapeños lengthwise. Arrange them on a small baking sheet, drizzle with olive oil, and season with salt. Roast for 12 to 15 minutes, until lightly charred, or broil for 5 to 6 minutes, watching carefully to prevent burning.
- Transfer the roasted vegetables to a blender or food processor. Add the avocado, lime juice, cilantro, salt, and pepper. Pour in ¾ cup/180 milliliters water and blend until smooth. Add more water as needed to reach your desired consistency. Taste and adjust the seasoning.
- In a large bowl, combine the shredded cabbage, mayonnaise, lemon juice, salt, and pepper. Use your hands to massage the cabbage until slightly softened and evenly coated.
- Heat a large nonstick skillet or cast-iron pan over medium heat. Add a drizzle of olive oil and the marinated chicken. Cook for 10 to 12 minutes, flipping every few minutes, until browned and cooked through. In the final minutes, add 1 to 2 tablespoons of water to deglaze the pan and loosen any flavorful browned bits.
- Warm the tortillas in a dry skillet or directly over a gas flame until soft and pliable. To assemble, layer each tortilla with cabbage slaw, chicken, and avocado salsa. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro, if desired.
MY NOTES
FAQ
What type of chicken is best for this recipe?
Boneless, skinless chicken thighs are ideal for spicy chicken tacos because they remain juicy and flavorful even when cooked at high heat. Thighs have more fat than breasts, which helps them stay moist and absorb marinades more effectively. This makes them perfect for the bold spice blend used in spicy chicken tacos, which includes paprika, cumin, smoked paprika, and cayenne. While chicken breasts can be used as a substitute, they are leaner and more prone to drying out unless cooked very carefully.
Can I make the tacos ahead of time?
You can marinate the chicken up to 24 hours ahead and store it in the refrigerator until ready to cook. The avocado salsa and cabbage slaw can also be prepared ahead, but it’s best to store the avocado salsa with a piece of plastic wrap pressed directly onto the surface to prevent browning. When ready to serve, cook the chicken fresh and reheat the tortillas just before assembly. Fully assembled spicy chicken tacos do not store well, so keep each component separate until mealtime.
What toppings go well with these spicy chicken tacos?
In this recipe, avocado salsa and cabbage slaw offer a rich, tangy balance to the heat. Additional toppings that work well include pickled red onions, fresh cilantro, sliced radishes, cotija cheese, or a drizzle of lime crema. You can also serve lime wedges on the side to brighten each bite. Toppings should enhance the bold flavors of spicy chicken tacos without overwhelming them. Keep it balanced by combining creamy, crisp, and acidic elements for the best results.
Can I grill the chicken instead of pan-frying it?
Grilling the chicken is an excellent option for spicy chicken tacos and adds a subtle smoky flavor that complements the spice blend. To do this, preheat your grill to medium-high heat and lightly oil the grates. Grill the marinated chicken thighs for about 5 to 6 minutes per side, or until they reach an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before chopping it into small pieces.
Store and reheat leftovers
For best results, store each component of spicy chicken tacos separately in airtight containers. The cooked chicken will keep in the refrigerator for up to 4 days and can be reheated in a skillet over medium heat or in the microwave with a splash of water to prevent it from drying out. The cabbage slaw holds up well for a day or two, but the avocado salsa is best consumed within 24 hours. Tortillas should be reheated on a dry skillet or open flame just before serving. Fully assembled tacos should be avoided for storage, as they become soggy.
Can I use a different type of salsa for spicy chicken tacos?
While the recipe includes a roasted avocado-jalapeño salsa, you can use tomato-based salsa roja, tomatillo salsa verde, or even a fresh pico de gallo depending on your taste and available ingredients. For a creamier option, consider a chipotle-lime crema or Greek yogurt blended with lime and cilantro. The key is to choose a salsa that complements the heat and flavor of the seasoned chicken without overpowering it.
