Description
Chicken cooked with bold spices and cozy skillet juices, tucked into warm tortillas and fried until golden and crisp for a rich, flavorful meal.
Ingredients
Scale
- 1½ lbs boneless skinless chicken thighs
- 1 medium onion
- 4 garlic cloves
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 12 small corn tortillas
- 1 cup shredded cheese
- ¼ cup chopped cilantro
- 1 lime
Instructions
- Sauté: Sauté onions and garlic in olive oil.
- Brown: Add chicken and cook until lightly browned.
- Season: Add spices and tomato paste, stirring well.
- Simmer: Pour in broth and vinegar, simmer until thickened.
- Dip: Dip tortillas in broth and warm them in the skillet.
- Fill: Fill with chicken and cheese, fold gently.
- Fry: Fry until crispy on both sides.
- Garnish: Garnish with cilantro and serve with lime.
Notes
Allow the sauce to reduce until glossy and thick for deeper flavor. Keep extra broth nearby to prevent the skillet from drying out during frying. Let the tacos rest for one minute before serving to let the cheese settle.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg