Spicy Cheesy Chicken Tacos
Here’s my version of the taco con pollo y queso, traditionally made in Mexico. They can also be made without cheese if you prefer.
Here’s my take on the taco con pollo y queso, traditionally made in Mexico. They can definitely be made without cheese—but I highly recommend trying it this way! (Check out my video on Instagram.)
The melted Cotija cheese turns golden and crispy in the pan, pairing perfectly with the spiced chicken. I top it off with avocado crema and homemade pico de gallo for a nice, fresh balance.
Can’t wait to hear what you think!
Tips for Perfect Tacos:
- Marinate the chicken = guaranteed tenderness
Let the chicken marinate for at least 30 minutes (or even a few hours ahead if you can). The acidity from the lime juice plus the spices help tenderize the meat and infuse it with deep flavors - Stacked baking = pro move Stacking boneless chicken thighs in the oven creates juicy, tender, almost shredded-style results. Using a loaf pan helps capture the juices and intensify flavor.
- Crispy Cotija cheese: the magic touch
When cheese is placed in a circle in the pan and seared before adding the chicken and tortilla, it turns crispy and golden. This creates an irresistible texture and a salty, toasty flavor. No Cotija? A good aged gouda works great too. - Broil = instant caramelization
Don’t skip the broil! This is when the chicken develops its golden color and that delicious crust. Keep a close eye on it—it can go fast. - Don’t overload tortillas while cooking
When flipping the tortilla over the melted cheese and chicken, take your time, one taco at a time. A large nonstick pan works best. Overfilling = tacos that are hard to flip and messy to eat. - Avocado crema: thick and silky
Add water gradually to keep the texture creamy; almost like a green mayo. It balances out the crunch and heat of the tacos perfectly. - Pico de gallo = essential freshness
Make it right before serving so it stays fresh. Adjust salt and lime depending on the acidity of your tomatoes. Like it spicy? Keep a few jalapeño seeds in there. - To level it up even more:
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Serve with lime wedges at the table
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Add thinly sliced radishes for crunch
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Finish with a sprinkle of Tajín or a drizzle of homemade hot sauce for extra heat
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Preheat the oven to 200°C (400°F).
In a bowl, mix the olive oil, lime juice, garlic, and spices. Add the chicken thighs and coat them well in the marinade.
Stack the chicken in a metal loaf pan (9×3”). Cover with aluminum foil, and bake for 30 minutes.
Meanwhile, make the pico de gallo by combining all ingredients in a bowl. Set aside.
For the avocado crema, blend all the ingredients in a blender (such as a NutriBullet) until smooth and creamy. Add a little water if needed, but aim for a thick sauce. Set aside.
Back to the chicken: remove the foil, set the oven to broil, and put back the pan to the top rack for 4–5 minutes until the chicken is nicely browned. Remove from the oven, let rest for 5 minutes, then slice into strips or cubes. Return the chicken to the pan with the cooking juices. Set aside.
Heat a large non-stick pan over medium-high heat and warm the tortillas for about 1 minute per side. Keep warm by wrapping them in a clean dish towel.
In the same pan, place small piles of Cotija cheese in circles slightly smaller than your tortillas. Let them crisp up, then add a bit of chicken on top. Cover and cook for about a minute, until the cheese is melted and golden. Place a tortilla on top of each one, then flip using a spatula directly onto a plate.
Garnish with pico de gallo, avocado crema, fresh cilantro, and a squeeze of lime.
So good.
Bon appetit and enjoy!
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