Tex-Mex Pulled Chicken Tacos
A Tex-Mex taqueria staple, chipotle-braised pulled chicken piled into warm corn tortillas with pickled red onion, fresh coriander, and avocado crema.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 0.5 red onion and combine with 3 tbsp red wine vinegar, 1 tsp sugar, and a pinch of salt in a bowl; set aside. Pat 360g chicken thighs dry. Mix 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp garlic powder, and 0.5 tsp salt. Mash 1 avocado with 2 tbsp coconut yoghurt, 1 tbsp lime juice, and a pinch of salt until smooth.
Sear
Heat 1 tbsp vegetable oil in a saucepan over medium-high heat. Sear chicken thighs 2 minutes per side until lightly golden. Add spice mix, 2 finely chopped chipotle chillies, and 200ml chicken stock.
Braise
Bring to a simmer, cover, and cook over medium-low heat 18–20 minutes until chicken is completely tender. Remove chicken, shred coarsely with two forks, return to pan.
Reduce
Stir shredded chicken over high heat 2 minutes until liquid reduces and chicken is well coated in sauce. While the chicken reduces, warm 6 corn tortillas in a dry pan 20 seconds per side over medium heat.
Plate
Fill each warm tortilla with pulled chicken, top with pickled red onion, a spoon of avocado crema, and fresh coriander leaves. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.