Spicy Cheesy Chicken Tacos

Here is my version of the traditional Mexican taco con pollo e queso . They could also be made without cheese but I highly recommend trying this method! (see my video on Instagram) The melted Cotija cheese gets crispy and golden brown from the pan frying and pairs wonderfully with the spicy chicken. I topped it with an avocado crema and homemade pico de gallo for a nice balance of freshness! Looking forward to hearing from you!

Servings: 2 to 4 (8 tacos)

Preparation: 30 minutes

Cooking: 1 hour

Ingredients :

• 6 chicken thighs (about 600 g), boneless and skinless
• 2 tbsp olive oil
• 1 tbsp lime juice
• Zest of a lime
• 1 tsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder (adjust to taste)
• 1 tsp Tajin Habanero spice or ⅓ tsp cayenne pepper
• ½ tsp salt
• Freshly cracked black pepper, to taste
• 8 small corn or wheat tortillas
• 100 g Cotija or Gouda cheese, crumbled into small pieces (optional)

Toppings:

Pico de Gallo:

• 6 cherry tomatoes, quartered
• 1 jalapeno pepper, seeds removed and finely chopped
• ½ red onion, finely chopped (about ⅓ cup)
• Zest and juice of one lime
• Salt and pepper, to taste

Avocado cream:

• 1 hass avocado
• ⅓ cup 14% sour cream or 0 or 2% Greek yogurt
• Zest and juice of one lime
• A few fresh coriander leaves, about 3 tbsp.
• 3 tbsp water (or more if needed)
• A pinch of salt, to taste
• Pepper from the mill, to taste

Steps:

1. Preheat oven to 400°F (200°C). In a bowl, mix olive oil, lime juice, garlic and spices. Add chicken thighs and coat well with marinade.
2. Stack the chicken pieces in a metal cake pan (9x3''), cover with aluminum foil and bake for 30 minutes .
3. Meanwhile, assemble the pico de gallo by adding all the ingredients to a bowl. Set aside.
4. For the avocado crema, add all the ingredients to a blender (Nutribullet style) and blend until smooth and homogeneous. Add a little water if necessary but we want a fairly thick sauce. Set aside.
5. Back to the chicken; remove the foil, set the oven to broil and return to the oven on the top rack for about 4 to 5 minutes. Remove from the oven and let rest for 5 minutes , then cut into strips or cubes. Return to the container with the cooking juices. Set aside.
6. Heat a large nonstick skillet over medium-high heat and warm the tortillas, about 1 minute per side. Set aside in a clean dish towel.
7. In the same pan, place a few pieces of Cotija cheese in a slightly smaller circumference than the tortillas. Let it roast and add a little chicken on top. Cover for about a minute until the cheese is melted and nicely browned. Place the tortilla on top of the chicken and cheese and turn it over with a spatula directly onto the plate.
8. Garnish with pico de gallo, avocado crema, fresh cilantro and lime juice. SO good.