Chicken Tacos


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon onion powder
  • 1 lime, juiced
  • 8 to 12 (4-inch) tortillas, flour or corn - your preference!
  • 4 ounces queso fresco cheese, crumbled
  • 1 avocado, sliced
  • extra limes for garnish

quick salsa

  • 1 cup grape tomatoes, quartered
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped

quick chipotle lime crema

  • 3 tablespoons greek yogurt
  • 3/4 cup half and half
  • 1 tablespoon adobo sauce (from a can of chipotles in adobo)
  • juice of half a lime
  • zest of half a lime
  • 1/8 teaspoon salt
  1. Preheat the oven to 375 degrees F.

  2. Heat a large oven-safe skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes.

  3. In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.

  4. While the chicken is cooking make the quick salsa. Combine the diced onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.

  5. In another bowl make the chipotle lime crema by whisking together the yogurt, half and half, adobo, lime juice and zest and salt. Whisk well to combine. Set aside.

  6. As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with. If you used the chicken thighs, there will be juices in the pan - leave them in the pan and do not discard them! Turn the mixer on to low speed for a few seconds to break up the chicken. Add in the spices that you mixed together earlier and mix the chicken on low speed for a full minute or two to completely shred it and mix with the spices. Transfer the spiced chicken back to the pan with the juices and toss it well, incorporating the juice.

  7. To assemble the tacos, place the chicken in a tortilla and top with the quick salsa, the crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime.

About Zoe Marx

Camp has been a part of my life for as long as I can remember. I started here at KenWood at age 8 as a Super Deb, and the rest is history. KenWood is where I discovered my love of all waterfront activities and karaoke.

Zoe Marx