Crispy Chicken Street Tacos

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 1½ lb boneless chicken thighs, cut into 1-inch pieces
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 12 corn tortillas
• 1 red onion, thinly sliced
• ½ cup lime juice, divided
• ½ cup sour cream
• 1 cup shredded cabbage
• ½ cup cilantro leaves
• 2 tbsp neutral oil
• salt

Method

1. Pickle the onionsToss the onion with ¼ cup lime juice and a pinch of salt. Set aside; they turn pink in 15 minutes.

2. SeasonToss the chicken with cumin, paprika, garlic powder and 1 tsp salt.

3. SearHeat the oil in a cast-iron skillet until smoking. Cook the chicken in a single layer without moving it for 4 minutes, then toss and cook 4 minutes more until crisp at the edges.

4. Crema and tortillasStir the remaining lime juice into the sour cream. Warm the tortillas directly over a gas flame or in a dry pan.

5. BuildChicken, cabbage, pickled onion, crema, cilantro. Serve with lime wedges.

Nutrition per serving

Estimated from USDA data for the ingredients listed. Values vary with brands and portion sizes; see our disclaimer.

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