Achiote Street Heat Chicken Tacos
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2-3 lbs boneless chicken thighs -
1 sm Green Cabbage, shaved thin
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1 sm Purple Cabbage, shaved thin
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2 ea Avocados, diced
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1 ea Radish, shaved thin
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1 ea Cotija Cheese, crumbled
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1 bunch Fresh Cilantro
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2 ea Limes, wedged
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12 ea 6” Corn Tortillas
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1 ea Flavortown Kickin’ Chipotle Sauce
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2 oz Achiote Paste
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1 tsp Ancho Chili Powder
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1 tsp Chili Powder
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¼ tsp Cumin
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¼ tsp Coriander
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1 tsp Kosher Salt
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4 oz Oil
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4 ea Plum Tomatoes, diced
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2 tbsp Fresh Cilantro, chopped
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½ ea Red Onion, minced
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1 cloves Garlic, minced
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1 ea jalapeño (seeded), minced
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1 ea Lime, juiced
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½ tsp Kosher Salt
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2-3 ea Grinds of Fresh Peppercorn
Achiote Street Heat Chicken Tacos
Ingredients
Directions
- Add all ingredients of the achiote marinade to a mixing bowl and mix well to combine.
- Pour marinade over chicken thighs and massage in well.
- Allow to marinade in the fridge for at least one hour.
- To make pico de gallo, combine in a medium bowl 4 diced plum tomatoes, 2 tablespoons chopped cilantro, ½ minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of one lime, ½ teaspoon of kosher salt, and a few grinds of pepper.
- Cover and refrigerate for 1 hour and up to 3 days.
- Drain an excess liquid before serving.
- Lay chicken out onto a baking sheet and roast for 20-30 min or until cooked through.
- Using a Japanese mandolin, shave green and purple cabbage 1/8” in thickness and place to the side.
- Toast tortillas in a preheated cast iron pan followed by diced achiote kitchen.
- Add 2-3 oz of chicken to each tortilla and top with shaved cabbages, pico de gallo, FLAVORTOWN CHIPOTLE SAUCE, diced avocado, radish, and Cotija cheese.
- Garnish with fresh cilantro sprigs and serve with more sauce and limes.
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