Chipotle Chicken Tacos with Pickled Red Onions
Spicy and tangy chipotle chicken tacos with pickled red onions will be your new favorite for taco Tuesday and every other day of the week!
Ingredients
For the Marinade
- 1 pound boneless, skinless chicken thighs
- 1 lime
- 1/3 C olive oil
- 4 cloves garlic crushed
- 1 chipotle in adobo chopped
- 2 tsp chipotle in adobo sauce
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
For the Pickled Red Onions
- 1 large red onion
- 1/2 C apple cider vinegar
- 1 Tb sugar
- 2 tsp salt
- 1 C hot water
Assembly & Toppings
- small flour tortillas
- radishes
- avocado
- jalapeno
- queso fresco
- lime wedges
- cilantro
Instructions
To Make the Chicken
- Combine all ingredients in a large plastic ziplock bag and refrigerate for 4-24 hours. The longer the better!
- Once it’s marinated to your liking, you can either grill it or cook it in a cast-iron skillet. I chose the latter due to inclement weather!
- Once it’s cooked all the way through, let it rest for 10 minutes before dicing it up.
To Make the Pickled Red Onions
- Thinly slice the red onion, preferably with a mandolin. Add to a 1-pint mason jar, or other container of your choice.
- In a liquid measuring cup, combine remaining ingredients and stir to dissolve salt and sugar. Carefully pour over the onions and let cool. Once cooled, cover and refrigerate for up to 4 weeks.
Assembly
- Heat up tortillas on a cast iron skillet or between two damp paper towels in the microwave for a few seconds.
- Add chicken, pickled onions, and other fixings as desired.
- Squeeze fresh lime juice and enjoy!