Mexican · Dinner
Charred Chicken Thigh Tacos
Pollo Asado Tacos
Yucatecan tacos of chicken thigh marinated in achiote, sour orange, and oregano, pan-seared until charred at the edges, served on warm corn tortillas with pickled red onion, avocado, and habanero salsa.
$
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
22gFat
38gCarbs
5gSugar
6gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Whisk achiote paste, orange juice, lime juice, minced garlic, oregano, cumin, allspice, and salt until smooth. Toss chicken pieces to coat; rest 10 minutes. Combine sliced red onion, lime juice, and salt; scrunch and set aside. Mix chopped habanero, orange juice, and salt in a small bowl. Char tortillas over gas flame or in a dry skillet 20 seconds per side until spotted and pliable; stack and cover.
2
Sear
Heat oil in a heavy skillet over medium-high heat 1 minute. Add marinated chicken in a single layer; sear 4–5 minutes without moving until deeply charred underneath and marinade darkens.
3
Saute
Toss chicken and continue cooking over medium-high heat 4–5 minutes more, stirring every minute, until opaque throughout with deeply browned, sticky-glazed edges.
4
Plate
Divide chicken between warm tortillas and top with sliced avocado, pickled red onion, and cilantro. Spoon habanero salsa on top or serve alongside. Finish with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 3 tbsp achiote paste
- 90ml (6 tbsp) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 4 garlic cloves
- 2 tsp dried oregano
- 1 tsp ground cumin
- 0.5 tsp ground allspice
- 1.5 tsp fine salt
- 120g (4.2 oz) red onion
- 1 habanero chile
- 2 tbsp neutral oil
- 4 corn tortillas
- 120g (4.2 oz) avocado
- 1/4 cup fresh cilantro
- 1 lime