Crispy Chipotle Chicken Tacos with Cilantro-Lime Crema
A well-crisped corn tortilla with melted cheese inside is one of those things that is hard to stop eating. Chicken thighs marinated in chipotle, smoked paprika, and garlic get folded with Monterey Jack and pressed in a skillet until the shell shatters. Smoky and a little hot. A cool cilantro-lime crema and fresh pico de gallo cut through the heat make each bite perfect.
Servings: Four
INGREDIENTS
1 1/2 pounds boneless, skinless chicken thighs
1 teaspoon smoked paprika
1 teaspoon chipotle powder
1 teaspoon garlic powder
3 cloves garlic, minced
4 tablespoons fresh lime juice
3 tablespoons olive oil
Cilantro-Lime Crema
2 tablespoons mayonnaise
1/2 cup sour cream
1/4 to 1/2 cup fresh cilantro leaves
2 tablespoons fresh lime juice
Pico de Gallo
2 tomatoes, seeds removed and diced
1 small red onion, finely diced
1 jalapeño, seeds removed and finely diced
2 tablespoons fresh lime juice
Cilantro
12 small corn tortillas
2 cups shredded Monterey Jack cheese
PREPARATION
Marinate chicken: In a large bowl, combine smoked paprika, chipotle powder, garlic powder, minced garlic, 4 tablespoons lime juice, and olive oil. Add chicken thighs and toss to coat. Marinate at least 30 minutes or overnight in the refrigerator.
Cook chicken: Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the chicken generously with salt then add chicken to pan and cook about 4 to 5 minutes per side until browned and cooked through. Transfer to a cutting board, cool slightly, and dice.
Make crema: In a blender or food processor, combine cilantro leaves, 2 tablespoons lime juice, and mayonnaise. Blend until smooth and bright green. Transfer to a bowl and whisk in sour cream until fully combined. Season with salt. Refrigerate until ready to use.
Make pico de gallo: In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, and 2 tablespoons lime juice. Season with salt and toss to combine.
Crisp tacos: Heat a drizzle of olive oil in a clean skillet over medium heat. Place a tortilla flat in the skillet. Add a spoonful of diced chicken and 1 to 2 tablespoons Monterey Jack, then fold in half. Cook 1 to 2 minutes per side until the tortilla is golden and crisp and the cheese has melted. Repeat with remaining tortillas.
Plate: Open each taco slightly, spoon in pico de gallo, and drizzle generously with cilantro-lime crema. Serve immediately.
Notes:
The cilantro-lime crema keeps in a sealed jar in the refrigerator up to 4 days. Stir before serving.
Marinate the chicken overnight for the best depth of flavor. Thirty minutes is the minimum.
If you don't want to stand over a stove, warm tortillas in microwave until pliable, spread with cheese and chicken then fold and place on baking sheet. Spray with avocado oil and bake at 400°F (205°C) for 5 to 10 minutes until crispy.
