These tacos combine the smoky flavor of grilled chicken with the velvety freshness of guacamole and the crunch of a light slaw: a comfort-premium version designed for I Love Poke, which combines simple technique and quality ingredients. Ideal for a casual but refined evening, they are quick to prepare and lend themselves to variations with corn tortillas for an authentic touch.
Perfect to serve with extra lime and a sprinkle of fresh cheese for a creamy-salty contrast.
Ingredients
- 500 g boneless chicken thighs (cut into strips, juicier than breast)
- 2 tablespoons olive oil (for the marinade)
- 1 teaspoon smoked paprika (adds depth and color)
- 1 teaspoon ground cumin (warm aroma)
- 1 teaspoon garlic powder (or 1 crushed garlic clove)
- 1 teaspoon ground black pepper
- 1 teaspoon fine salt (adjust to taste)
- 8 pcs corn tortillas (medium (about 15 cm) or 16 small)
- 2 pcs ripe avocados (for the guacamole)
- 2 tablespoons lime juice (fresh)
- 40 g red onion (finely chopped)
- 10 g fresh coriander (chopped (optional: substitute with parsley))
- 100 g cherry tomatoes (diced, to add acidity)
- 150 g red cabbage (thinly sliced for the slaw)
- 1 spoon seed or olive oil (to dress the slaw)
- 120 g Greek yogurt (for a light cream instead of cream)
- 50 g queso fresco or crumbled feta (for garnish)
- 1 pcs jalapenos (thinly sliced, optional for spiciness)
- 1 teaspoon hot sauce (optional)
Preparation
-
1
Prepare the marinade by combining oil, smoked paprika, cumin, garlic powder, salt, and pepper and mix well.
Durata indicativa: 5 min
Tip: Massage the marinade onto the chicken to distribute it evenly.
-
2
Cut the chicken into strips and let it marinate for at least 15 minutes at room temperature (or up to 2 hours in the refrigerator).
Durata indicativa: 15 min
Tip: If you have time, marinate it for 1 hour for more flavor.
-
3
Meanwhile, prepare the guacamole: mash the avocados, add lime juice, red onion, cherry tomatoes, and cilantro, seasoning with salt.
Durata indicativa: 10 min
Tip: Leave some avocado pieces for a rustic texture.
-
4
Toss the red cabbage with oil, a drizzle of lime juice, and a pinch of salt to make a fresh and crunchy slaw.
Durata indicativa: 5 min
Tip: You can add a teaspoon of honey to balance the acidity.
-
5
Heat a grill or a non-stick pan over high heat and cook the marinated chicken for 3-4 minutes per side until golden and fully cooked.
Durata indicativa: 10 min
Tip: Do not overcrowd the griddle to get good caramelization.
-
6
Let the chicken rest for 3-5 minutes, then slice it thinly.
Durata indicativa: 5 min
Tip: Resting keeps the chicken juicy.
-
7
Heat the tortillas for a few seconds on each side on a hot griddle or pan until they become flexible.
Durata indicativa: 2 min
Tip: Cover the tortillas with a clean cloth to keep them soft.
-
8
Assemble the tacos: yogurt cream on the tortilla, a base of guacamole, grilled chicken, slaw, jalapeño, and a sprinkle of queso fresco; finish with hot sauce if desired.
Durata indicativa: 8 min
Tip: Serve immediately with lime wedges to complete the dish.
Notes and Tips
Massage the marinade onto the chicken to distribute it evenly.
If you have time, marinate it for 1 hour for more flavor.
Leave some avocado pieces for a rustic texture.
You can add a teaspoon of honey to balance the acidity.
Do not overcrowd the griddle to get good caramelization.
Resting keeps the chicken juicy.
Cover the tortillas with a clean cloth to keep them soft.
Serve immediately with lime wedges to complete the dish.
Reviews
Leave a Review
User Reviews
Be the first to review this recipe!
