Chicken tacos

Chicken tacos

Where I come from, we don’t have tacos there. When I first tried tacos at a restaurant, the first thing that came out of my mouth was… I wish we had these in my country.

I’m super excited to make them 

Recipe by Sandrine


  • 1 lbs boneless, skinless chicken thighs
  • 1 medium lemon
  • 1 tsp pilau masala 
  • 1 tsp kosher salt
  • ½ tsp pili pili
  • 1 tbsp canola oil/other oil
  • 12 corn tortillas

Optional Toppings

  •  shredded purple cabbage(small)
  • cotija cheese or any other cheese
  • cilantro
  • white onions
  • 2 jalapeno peppers
  • 1 avocado
  • 2 limes
  • hot sauce/salsa
  • Mexican crema
  • canned/cooked black drained 


prep time: 30 mins

cook time: 8 mins

1. Cut 1 pound of boneless, skinless chicken thighs into 1-inch pieces and place in a medium bowl. Squeeze the juice of 1 medium lime onto the chicken. Add 1 teaspoon Pili Pili, 1 teaspoon kosher salt, and 1/2 teaspoon Pilau Masala, and toss to combine. Cover and refrigerate for 30 minutes. Meanwhile, prep the toppings.

2. Prep the desired toppings: cut red cabbage into shreds, grate cotija or other desired cheeses, chop cilantro, thinly sliced radishes, onion, peppers, and avocado. Cut lime wedges. Place all the toppings, including black beans, crema, and salsa, into separate bowls.

3. Heat 1 tablespoon canola oil in a large, heavy skillet until it shimmers. Add the chicken and cook until cooked through and the juices run clear about 7 minutes. Transfer to a serving bowl.

4. Heat 12 corn tortillas on a comal (a flat, round griddle) or, if you don’t have one, wrap a stack in a dishcloth (I count three tortillas per person) and warm in the microwave. Keep them warm by wrapping them tightly in an extra dishcloth, or put them in a tortilla basket (still in the cloth) or a tortilla warmer. Serve with the chicken and toppings.


Recipe by: Sandrine

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