Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
1 jalapeño, stemmed, seeded, and roughly chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 chipotles in adobo, plus 1 tablespoon of sauce
1 cup chicken stock or low-sodium broth
2 ears of corn, kernels sliced off
1/2 cup crumbled feta, preferably Bulgarian
2 tablespoons fresh juice from 2 limes
8 corn tortillas, warmed
1/2 cup picked cilantro leaves
2 ripe avocados, pitted and sliced
Lime wedges and thinly sliced scallions, for serving
Directions
Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate. In the same pot over medium heat, add onion and jalapeño and cook, stirring frequently, until softened, about 2 minutes. Stir in cumin and oregano until fragrant, about 30 seconds. Add chipotles and their sauce, stirring to combine, and cook for 1 minute. Add broth and nestle the chicken back in the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly. Meanwhile, shred chicken with 2 forks. Return chicken and any accumulated juices to the pot and cook until warmed through, about 3 minutes. In a small bowl, combine corn with feta, seasoning with 1 tablespoon of lime juice and pepper. Stir remaining 1 tablespoon lime juice into chicken, then spoon onto the tortillas. Serve with the corn salsa, cilantro, avocado, lime wedges, and scallions.