Juicy marinated chicken thighs with smoky chipotle, fresh pico de gallo and a cooling avocado crema. Weekend-worthy but weeknight-fast.
🍽 Ingredients
- 600g boneless chicken thighs
- 2 tbsp chipotle paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt to taste
- 8 small corn or flour tortillas
- 1 avocado
- ½ cup sour cream or Greek yoghurt
- Juice of 1 lime
- 2 tomatoes, diced
- ½ red onion, finely diced
- 1 handful fresh coriander
- Pickled jalapeños to serve
🔧 Method
- Mix chipotle paste, cumin, paprika, garlic powder, olive oil and salt. Coat chicken thighs thoroughly and marinate for at least 20 minutes (overnight is better).
- Make the pico de gallo: combine diced tomatoes, red onion, coriander, lime juice and salt. Set aside.
- Blend avocado with sour cream, lime juice and a pinch of salt to make the avocado crema.
- Cook chicken thighs in a hot skillet or griddle pan for 6–7 minutes per side until charred and cooked through.
- Rest for 5 minutes then slice or roughly chop.
- Warm tortillas in a dry pan or directly over a gas flame.
- Assemble tacos: spread avocado crema on each tortilla, top with chicken, pico de gallo and jalapeños.
💡 Tips & Notes
Chicken thighs are far better than breast for tacos — they stay juicy even if slightly overcooked. The avocado crema will keep in the fridge for 2 days if you press cling film directly against the surface.
