Food Holidays Recipes

Chris’ Chicken Tacos

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Warning: your kitchen is about to get caliente with this taco recipe.

The taco is one of the most popular handheld foods all over the world, and it is also one of the most duplicated. In every possible combination, tacos are eaten with different fillings and toppings. Some people enjoy shredded lettuce or cabbage, while others enjoy fish or beef, but we can’t deny that taco lovers alike ultimately love the traditional, crispy fried corn U-shaped treat.

In honor of Taco Day, I threw on my chef’s hat and added some of my favorite ingredients and a seasonal ingredient to the classic taco.  I chose to use juicy chicken thighs—because when roasted, they add a crispy texture to the soft and warm taco shell—and nectarines, which are oh so plentiful right now.  And do I even have to mention the guacamole and sour cream to top them off?  ¡Olé !

What kind of tacos will you be serving for dinner?

Roasted Chicken Thigh Soft Tacos with White Nectarine Pico de Gallo Recipe

Ingredients
 

6 chicken thighs, boneless and skinless
4 Roma tomatoes, seeded and chopped
1 small red onion, chopped
2 white nectarines, seeded and chopped
1 jalapeño, seeded and chopped
1/4 bunch parsley or cilantro, washed, dried and chopped
1/4 cup olive oil
1 tbsp. sugar
1 tbsp. white wine vinegar
canola oil
salt and pepper, to taste

Taco Condiments

sour cream
guacamole
shredded cheese
shredded lettuce
sliced avocado
lime wedges

Directions

Preheat oven to 400 degrees.

Season chicken thighs heavily with salt and pepper. Add canola oil—just enough to coat all of the chicken. Drizzle about 1 tablespoon of canola oil onto a baking sheet and place seasoned chicken thighs, flat side down. Place chicken in the oven, and roast on 400 degrees for about 15 minutes, flipping over 1 time. Roast longer if chicken thighs are on the thick side.

While chicken is roasting, combine chopped tomatoes, onion, jalapeño, sugar, olive oil, and white wine vinegar in a large bowl.

When chicken is cooked all the way through, remove from oven and let cool. When cool enough to handle, chop chicken thighs in medium-sized pieces.  Next, add chopped nectarines and parsley to tomatoes. Mix, adding salt and pepper to taste.

In a small pan with a little oil, warm soft taco shells. Spoon roasted chicken thighs inside warm, soft taco shells, adding your favorite taco condiments. Spoon tomato and nectarine pico de gallo on top of taco.

Photo courtesy of http://www.fulltimemama.com

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2 Comments

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