Spicy Chicken Tacos
Submitted by happyzhangbo
Spicy chicken tacos with seared chicken strips, fresh jalapeño, cumin, and hot salsa wrapped in warm corn tortillas. A 35-minute weeknight skillet dinner with customizable heat and classic taco garnishes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThese tacos lean on technique more than a dozen spices. Strips of chicken breast hit a blazing-hot skillet with just a teaspoon of oil and salt, getting real sear on all sides in about six minutes. That color equals flavor. Pull the chicken out, then drop the heat and cook onions and green bell pepper in the same pan so the browned bits on the bottom dissolve into the vegetables.
Fresh jalapeño, garlic, and ground cumin bloom in the hot pan for two or three minutes, just long enough to wake them up without scorching. Hot salsa and the reserved chicken go back in, cilantro stirs through at the end, and the whole thing piles into warm corn tortillas.
The garnish bar is non-optional here. Chopped tomato, sour cream, and scallions round out the plate and let everyone build their own spice level.
Kitchen Tips
- Warm the tortillas in foil in a low oven, not the microwave. The microwave makes them rubbery. The oven keeps them pliable.
- Slice the chicken against the grain into thin strips, and don’t stir too often during that first sear. Let it sit 60 to 90 seconds per turn to build color.
- Keep the jalapeño seeds for more heat, ditch them for mild. You control the burn.
- Add the cumin to the hot pan with the garlic, not at the end. Toasting ground cumin in oil deepens its flavor.
Variations
- Use chicken thighs instead of breast for a juicier, more forgiving taco.
- Swap green bell pepper for poblano for a mild smoky note.
- Skip salsa and stir in a squeeze of lime and chopped pineapple for tacos al pastor energy.
Ingredients
Directions
Preheat oven to 300°F.
Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
Meanwhile, season chicken with salt.
Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot.
Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
Reduce heat to medium and add the remaining 1 teaspoon oil to skillet.
Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes.
Add bell pepper, garlic, jalapeño and cumin.
Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
Stir in salsa and reserved chicken.
Cook, stirring, until chicken is heated through, about 2 minutes.
Remove from heat and stir in cilantro.
Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.
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