Crispy Chipotle Chicken Tacos with Charred Corn Slaw

Ingredients

• 600 g boneless chicken thighs
• 2 tbsp chipotle in adobo, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cloves garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 2 cups corn kernels
• 0,5 cup red onion, thinly sliced
• 0,5 cup fresh cilantro, chopped
• 2 whole lime, zested and juiced
• 0,5 cup sour cream
• 12 pieces corn tortillas
• 1 whole avocado, sliced
• 0,75 tsp kosher salt

Instructions

1. 1

   Slice the chicken thighs into thin strips and toss with the chipotle paste, cumin, smoked paprika, minced garlic, 1 tbsp of the olive oil, and a pinch of salt.

2. 2

   In a small bowl, stir together the sour cream, lime zest, half the lime juice, and half the chopped cilantro to make the crema; season with salt.

3. 3

   Heat a large cast-iron skillet over high heat with the remaining 1 tbsp olive oil until it shimmers without smoking.

4. 4

   Add the corn kernels in a single layer and let them char undisturbed for 3 minutes, then toss and cook 2 more minutes until blistered; transfer to a bowl.

5. 5

   Add the sliced red onion, remaining lime juice, remaining cilantro, and a pinch of salt to the corn; toss to make the slaw.

6. 6

   Return the skillet to high heat and sear the marinated chicken in a single layer for 4-5 minutes, without stirring, to build a deep caramelized crust.

7. 7

   Toss and cook another 2-3 minutes until the chicken is cooked through and edges are crispy.

8. 8

   Warm the corn tortillas directly over a gas flame or in a dry skillet for 20 seconds per side until pliable and lightly charred.

9. 9

   Build each taco with a smear of crema, a pile of chicken, a spoonful of charred corn slaw, and a slice of avocado.

10. 10

    Finish with a final squeeze of lime and serve immediately.