Crispy Chicken Tacos with Chipotle Aioli and Pineapple Mango Salsa
Crispy Chicken Tacos with Chipotle Aioli and Pineapple Mango Salsa
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 1 orange, juiced
- 2 lime, juiced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 6 garlic cloves
- 1/2 white onion
- 1 jalapeño
- 1/2 bunch cilantro
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Chipotle Lime Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream, or Greek yogurt
- 1 lime, juiced
- 1 garlic clove, grated
- 1 heaping teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- as needed hot sauce, or sriracha, optional
For the Purple Cabbage Slaw
- 1/2 head purple cabbage, thinly sliced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
For the Pineapple Mango Salsa
- 1 cup pineapple, diced
- 1 cup mango, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely diced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1 teaspoon sesame oil, optional
For Assembly
- 8 flour tortillas
- as needed shredded cheese
- as needed oil, for frying tortillas
Instructions
- 1
Prepare the Chicken Marinade: Combine all marinade ingredients (orange juice, lime juice, soy sauce, Worcestershire, olive oil, garlic cloves, white onion, jalapeño, 1/2 bunch cilantro, smoked paprika, chili powder, cumin, oregano, salt, pepper) in a blender.
⏱️ 5 min
- 2
Blend the marinade until it is smooth. Pour the blended marinade over the boneless skinless chicken thighs in a bowl or resealable bag. Ensure the chicken is fully coated.
⏱️ 5 min
- 3
Allow the chicken to marinate for a minimum of 30 minutes at room temperature, or up to 8 hours in the refrigerator. If refrigerating, bring to room temperature for 15-20 minutes before cooking.
⏱️ 30 min
- 4
Prepare the Chipotle Lime Crema: In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, grated garlic clove, smoked paprika, chili powder, cumin, and salt. Stir until smooth. Add hot sauce or sriracha if desired. Set aside.
⏱️ 5 min
- 5
Prepare the Purple Cabbage Slaw: In a medium bowl, combine thinly sliced purple cabbage, chopped cilantro, lime juice, olive oil, honey, and salt. Toss until all ingredients are well mixed. Set aside.
⏱️ 5 min
- 6
Prepare the Pineapple Mango Salsa: In another medium bowl, combine diced pineapple, diced mango, finely diced red onion, finely diced jalapeño, chopped cilantro, lime juice, and salt. Mix thoroughly. Add sesame oil if desired. Set aside.
⏱️ 10 min
- 7
Cook the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for about 5-6 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
⏱️ 12 min
- 8
Remove the cooked chicken from the grill and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy.
⏱️ 5 min
- 9
Chop the rested chicken into bite-sized pieces. In a large skillet, add a little oil and heat over medium-high heat. Add the chopped chicken and crisp it until the edges are golden and crunchy.
⏱️ 8 min
- 10
Assemble the Tacos: Heat a small amount of oil in a skillet over medium heat. Fry flour tortillas one at a time until lightly golden and pliable. Immediately sprinkle grated cheese directly on top of the frying tortilla so it melts into it.
⏱️ 10 min
- 11
Place a generous portion of the crispy chicken onto each cheesy tortilla. Top with a spoonful of purple cabbage slaw, followed by the pineapple mango salsa.
⏱️ 5 min
- 12
Finish each taco with a generous drizzle of the creamy chipotle aioli. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Tacos with Chipotle Aioli and Pineapple Mango Salsa
For the Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 1 orange, juiced
- 2 lime, juiced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 6 garlic cloves
- 1/2 white onion
- 1 jalapeño
- 1/2 bunch cilantro
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Chipotle Lime Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream, or Greek yogurt
- 1 lime, juiced
- 1 garlic clove, grated
- 1 heaping teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- as needed hot sauce, or sriracha, optional
For the Purple Cabbage Slaw
- 1/2 head purple cabbage, thinly sliced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
For the Pineapple Mango Salsa
- 1 cup pineapple, diced
- 1 cup mango, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely diced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1 teaspoon sesame oil, optional
For Assembly
- 8 flour tortillas
- as needed shredded cheese
- as needed oil, for frying tortillas
Instructions
- 1
Prepare the Chicken Marinade: Combine all marinade ingredients (orange juice, lime juice, soy sauce, Worcestershire, olive oil, garlic cloves, white onion, jalapeño, 1/2 bunch cilantro, smoked paprika, chili powder, cumin, oregano, salt, pepper) in a blender.
⏱️ 5 min - 2
Blend the marinade until it is smooth. Pour the blended marinade over the boneless skinless chicken thighs in a bowl or resealable bag. Ensure the chicken is fully coated.
⏱️ 5 min - 3
Allow the chicken to marinate for a minimum of 30 minutes at room temperature, or up to 8 hours in the refrigerator. If refrigerating, bring to room temperature for 15-20 minutes before cooking.
⏱️ 30 min - 4
Prepare the Chipotle Lime Crema: In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, grated garlic clove, smoked paprika, chili powder, cumin, and salt. Stir until smooth. Add hot sauce or sriracha if desired. Set aside.
⏱️ 5 min - 5
Prepare the Purple Cabbage Slaw: In a medium bowl, combine thinly sliced purple cabbage, chopped cilantro, lime juice, olive oil, honey, and salt. Toss until all ingredients are well mixed. Set aside.
⏱️ 5 min - 6
Prepare the Pineapple Mango Salsa: In another medium bowl, combine diced pineapple, diced mango, finely diced red onion, finely diced jalapeño, chopped cilantro, lime juice, and salt. Mix thoroughly. Add sesame oil if desired. Set aside.
⏱️ 10 min - 7
Cook the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for about 5-6 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
⏱️ 12 min - 8
Remove the cooked chicken from the grill and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy.
⏱️ 5 min - 9
Chop the rested chicken into bite-sized pieces. In a large skillet, add a little oil and heat over medium-high heat. Add the chopped chicken and crisp it until the edges are golden and crunchy.
⏱️ 8 min - 10
Assemble the Tacos: Heat a small amount of oil in a skillet over medium heat. Fry flour tortillas one at a time until lightly golden and pliable. Immediately sprinkle grated cheese directly on top of the frying tortilla so it melts into it.
⏱️ 10 min - 11
Place a generous portion of the crispy chicken onto each cheesy tortilla. Top with a spoonful of purple cabbage slaw, followed by the pineapple mango salsa.
⏱️ 5 min - 12
Finish each taco with a generous drizzle of the creamy chipotle aioli. Serve immediately and enjoy!
⏱️ 5 min