Crispy Chipotle Chicken Tacos with Charred Corn Slaw

Name: Crispy Chipotle Chicken Tacos with Charred Corn Slaw
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Cuisine: Quick weeknight
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

Smoky chipotle-marinated chicken seared until crackling, tucked into warm tortillas with a tangy charred corn and lime slaw.

Time: 24 min
Servings: 4
Level: Intermediate
Calories: 376

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Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 12

4servings

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Instructions

8 steps · tick them off as you cook

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.
Toss the diced chicken thighs in the marinade and let sit while you prep the slaw (5-10 minutes minimum).
5-10 minutes
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.
2-3 minutes
Transfer the corn to a bowl and toss with the shredded cabbage, chopped cilantro, a squeeze of lime, and a pinch of salt.
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.
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.
3-4 minutes
Warm the tortillas directly over a gas flame or in a dry pan for 20 seconds per side, until pliable and lightly blistered.
Build tacos with a generous spoonful of chicken, a heap of charred corn slaw, crumbled feta or cotija, and a final squeeze of lime.

Chef's tip

Get the skillet screaming hot before the chicken hits it and resist stirring for the first three minutes — that untouched sear is what builds the crispy, blackened edges that define a great taco.