A combination of smoky spices and fresh jalapeño impart delicious heat to these hearty chicken tacos.
Ingredients
2 teaspoons (10ml) dried oregano leaves, crushed
1 teaspoon (5ml) chili powder
1 teaspoon (5ml) ground cumin
½ teaspoon (2.5ml) chipotle chile powder
1 teaspoon (5ml) salt
½ teaspoon (2.5ml) ground paprika
1½ pounds (680g) skinless and boneless chicken thighs,
6 tablespoons (90ml) safflower or canola oil, divided
3 medium red tomatoes, each cut into eight wedges
3 large fresh jalapeño chiles, cut in half, seeded, thinly sliced
3 tablespoons (45ml) minced garlic
12 (6-inch/15 cm) white corn tortillas
2 cups (8 ounces/225g) shredded Monterey Jack cheese
3 cups (180g) thinly sliced Napa cabbage
2 cups (30g) lightly packed cilantro leaves
Salt and freshly ground black pepper
Makes 12 tacos
Pair with
Directions
Mix the oregano, chili powder, salt, cumin, chipotle chile powder, and paprika in a small bowl.
Coat the chicken pieces with the spice mix.
Heat 2 tablespoons (30ml) of the oil in a large, heavy-bottomed skillet heat over medium-high heat. Add the chicken and cook for 8 minutes on each side. Remove the pan from the heat and turn each piece of chicken once again. Cover the pan and let rest for 5 minutes.
Transfer the chicken to a cutting board, leaving juices in the pan.
Preheat the oven to 400° F (200° C).
While the oven is preheating, add the tomatoes, chiles and garlic to the chicken juices in the pan and cook over medium-high heat, just until the tomatoes soften, about 4 minutes.
Scrape the tomato mixture into a serving bowl. Season to taste with salt and pepper.
Coat 2 baking sheets each with 2 tablespoons (30ml) of the remaining oil.
Place six tortillas on each cookie sheet.
Top the tortillas with cheese, dividing it equally. Bake for 5 to 7 minutes, or until the cheese is bubbly. Slice the chicken into 1/2 inch (1.25 cm) strips.
Top the tortillas with chicken strips, followed by a scoop of the tomato mixture.
Sprinkle with cabbage and cilantro, and then serve.
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