Chicken Tacos


Romulo Yanes


  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • Salt
  • 1/2 small red onion, sliced
  • 1 cup frozen peas, thawed
  • 1/2 avocado, pitted peeled, and chopped
  • 2 tablespoons chopped cilantro, plus sprigs for garnish
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped seeded jalapeƱo
  • 1 small clove garlic, chopped
  • 1 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 12 ounces boneless, skinless chicken thighs
  • 8 6-inch corn tortillas, warmed
  • 2 cups sliced napa cabbage
  • Sour cream, hot sauce, sliced radishes, and additional toppings, optional


1. Combine vinegar, honey, and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes.

2. Pulse peas, avocado, chopped cilantro, lime juice, jalapeño, garlic, 1/2 tsp. cumin, and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate.

3. Mix 1 Tbsp. oil, chili powder, reminaing 1 tsp. cumin, and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooking through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion.

4. Fill tortillas with cabbage, pea quacamole, chicken, pickled onions, and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.

  • Prep:
  • Stand:
  • Cook:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 377
Fat per serving: 16g
Saturated fat per serving: 3g
Cholesterol per serving: 118mg
Fiber per serving: 8g
Protein per serving: 24g
Carbohydrates per serving: 38g
Sodium per serving: 596mg
Iron per serving: 3mg
Calcium per serving: 146mg

Good to Know

Though dark cuts like thighs are higher in fat than white meat, they also have more iron and zinc.