Chicken Tacos | Just Eats with Chef JJ
Source: Powerhouse Productions / CLEO TV
Ingredients
- 1 tablespoon light brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
- *Guacamole
- 1⁄4 cup chopped cilantro
- 1⁄2 small red onion, diced
- 12 lime wedges
- *Salsa de Taqueria, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the brown sugar, salt pepper, paprika, garlic powder, onion powder, chipotle powder and cumin in a small bowl and mix until well combined. Rub the chicken with the olive oil and season using your spice blend. Place the chicken in a heat-proof casserole pan in one layer and place in the oven. Roast until the chicken is cooked through and starts to caramelize, about 20 minutes. Remove the chicken from the oven and allow to cool slightly. When the chicken is cool enough to handle, chop the chicken into 1⁄2-inch pieces.
- While the chicken is roasting, scoop the flesh of the avocados into a medium bowl and mash with a fork or potato masher until combined but still slightly chunky. Add the lime juice, red onion, cilantro, diced hot pepper, and salt, and stir to combine. Taste and season with additional salt and lime juice if needed.
- Assemble the tacos by topping the warm tortillas with the roasted chicken followed by guacamole, cilantro, and red onion. Serve with lime wedges and salsa on the side.