Crispy Chipotle Chicken Tacos with Charred Corn Slaw

Ingredients

• 600 g boneless skinless chicken thighs, diced
• 2 tbsp chipotle peppers in adobo, minced
• 2 whole limes, juiced (plus wedges to serve)
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cloves garlic cloves, minced
• 1,5 cups corn kernels (fresh or frozen)
• 2 cups green cabbage, finely shredded
• 0,5 cup fresh cilantro, chopped
• 12 pieces small corn or flour tortillas
• 0,5 cup cotija or feta, crumbled

Instructions

1. 1

   In a bowl, whisk the chipotle in adobo, lime juice, olive oil, cumin, smoked paprika, minced garlic, and 1/2 tsp salt into a rust-red marinade.

2. 2

   Toss the diced chicken thighs in the marinade and let sit while you prep the slaw (5-10 minutes minimum).

3. 3

   Heat a dry cast-iron skillet over high heat until smoking, then add the corn kernels in a single layer; leave undisturbed 2-3 minutes to char, then stir and char another minute.

4. 4

   Transfer the corn to a bowl and toss with the shredded cabbage, chopped cilantro, a squeeze of lime, and a pinch of salt.

5. 5

   Return the skillet to high heat with a splash of olive oil; when the oil shimmers without smoking, add the chicken in a single layer.

6. 6

   Sear undisturbed for 3-4 minutes to develop a deep caramelized crust, then toss and cook 3 more minutes until the internal temperature hits 165°F (74°C) and the edges are crispy.

7. 7

   Warm the tortillas directly over a gas flame or in a dry pan for 20 seconds per side, until pliable and lightly blistered.

8. 8

   Build tacos with a generous spoonful of chicken, a heap of charred corn slaw, crumbled feta or cotija, and a final squeeze of lime.