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Chicken tacos
Also known as tacos de pollo · chicken taco · pollo tacos · tacos con pollo
Small soft corn tortillas with grilled chicken, raw onion, coriander and lime. Sharp, hot and eaten in two bites.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 30 g |
|---|---|
 Carbs | 48 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 250gchicken thighs, boneless
- 6corn tortillas
- ½white onion
- 1 handfulcoriander
- 2limes
- 1chilli
- 1 tbspoil
- 1 tspcumin and oregano
Method
6 steps
finish · 3mToss the thighs with oil, cumin, oregano, salt and the juice of half a lime.
chop · 5mDice the onion small, chop the coriander, slice the chilli, cut the rest of the limes into wedges.
grill · 10mHot pan or grill, thighs down and left alone until they release and char at the edges, then turn once.
rest · 5m walk awayRest five minutes before chopping, or the juice ends up on the board.
- grill · 4m
Tortillas straight onto the dry heat, thirty seconds a side, stacked under a cloth as they come off.
- finish · 3m
Chopped chicken, raw onion, coriander, chilli, lime. Two bites each, three per person.
Worth knowing
Corn for tortillas is nixtamalised — soaked in an alkaline solution — which is what lets the dough hold together at all.
That same soaking is what makes maize's niacin available to the body. Cultures that adopted maize without the process developed widespread pellagra.
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