Chicken Tacos

Quick Info

Prep: 20m | Cook: 15m | Servings: 4

🛒 Ingredients

Corn Tortillas (Makes 8)

• 2 cups Maseca (corn masa harina)
• 2 tsp salt
• 2 cups hot water

Chicken

• 1 lb boneless skinless chicken thighs
• Seasoning of choice (e.g., Red Hot Riplets, Dan-O’s Chipotle, or taco seasoning)

Pico de Gallo

• 1/2 red onion, diced
• 1 jalapeño, seeded and diced
• 1/4 cup chopped cilantro
• 2 Roma tomatoes, diced
• Juice of 1 lime
• 1 tsp Maggi seasoning (or soy sauce)
• Salt to taste

Avocado Crema

• 1 bunch fresh cilantro
• 1 Serrano pepper
• 2 ripe avocados
• 1/2 cup Mexican crema (or sour cream)
• Juice of 1 lime
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 tbsp milk (to thin)
• Salt to taste

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🍳 Equipment

• Comal, cast iron skillet, or flat-top griddle
• Tortilla press (or flat pie dish)
• Blender or food processor
• Instant-read meat thermometer

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📋 Instructions

1. Make Tortillas: Mix Maseca and salt; gradually add hot water until a slightly moist dough forms. Rest for 5–10 minutes. Roll into balls, press flat between parchment or plastic, and cook on a hot dry griddle for 1–2 minutes per side.
2. Make Pico: Toss diced red onion, jalapeño, cilantro, Roma tomatoes, lime juice, Maggi seasoning, and salt together in a bowl.
3. Make Crema: Blend cilantro, Serrano, avocados, Mexican crema, lime juice, garlic, cumin, garlic powder, red pepper flakes, milk, and salt until completely smooth.
4. Cook Chicken: Pat chicken thighs dry, season liberally, and sear on a smoking-hot griddle or cast iron skillet until internal temperature reaches 165°F (74°C).
5. Rest chicken for 5 minutes, then dice into bite-sized pieces.
6. Assemble diced chicken in warm corn tortillas, top with pico de gallo, and drizzle generously with avocado crema.

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💡 Notes & Variations

• Keep cooked tortillas wrapped in a clean cloth towel inside a tortilla warmer to keep them soft and pliable.

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