Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Tacos are the fastest way to turn a few chicken thighs into a fun dinner. A short marinade of lime, garlic and warm spices does most of the work, and a fresh tomato salsa keeps everything bright.
Warm the tortillas just before serving. Cold tortillas crack, but warm ones fold neatly around the filling.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Joshua Soliz on Unsplash; Photo 2: DΛVΞ GΛRCIΛ on Pexels; Photo 3: Jonathan Reynaga on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Easy Chicken Tacos with Fresh Salsa
Description
Juicy spiced chicken tacos on warm corn tortillas with a bright tomato salsa. A quick weeknight dinner in 30 minutes.Ingredients
Chicken
Salsa
To serve
Instructions
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Mix the marinade ingredients, coat the chicken and leave for 30 minutes (up to 8 hours in the fridge).
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Mix the salsa ingredients and let them sit while the chicken cooks.
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Cook the chicken in a hot pan for 5-6 minutes per side until browned and it reaches 75°C / 165°F inside. Rest 5 minutes, then slice or chop.
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Warm the tortillas in a dry pan for 30 seconds per side.
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Fill with chicken, salsa and avocado and serve with lime wedges.
