Chicken tacos

Inspired by Mexico’s rich street food culture, our easy chicken taco recipe is sure to delight.

Ingredients

For the chicken:

• ¼ cup fresh orange juice (from 1 orange)
• 1 tablespoon fresh lime juice (from 1 lime)
• 6 garlic cloves, minced (optional)
• 2 teaspoons chili powder 
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 kg boneless, skinless chicken
  
  
  

For the mango salsa:

• 2 mangoes, diced
• ½ small red onion, thinly sliced
• 2 cups shredded red cabbage
• ½ cup fresh cilantro leaves
• 2 tablespoons fresh lime juice (from 2 limes)
• Salt, to taste

For serving:

• 18 corn or flour tortillas (12 cm), warmed
• 2 avocados, pitted and sliced
  
• 2 limes, sliced (optional)

Step-by-step instructions

1. Prepare the chicken. In a large bowl, combine the orange juice, lime juice, garlic, chili powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.

2. Preheat the oven to 220 °C with the rack in the middle position. Line a rimmed baking sheet with aluminum foil. Place a metal cooling rack inside the baking sheet. Put the marinated chicken on the cooling rack and roast for about 15 minutes, then set the broiler to high and broil for 5 minutes, or until charred and the internal temperature reaches 75 °C on an instant-read thermometer.

3. Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice it thinly.

4. Meanwhile, prepare the salsa. In a large bowl, combine the mangoes, red onion, cabbage, cilantro, lime juice, and salt.

5. Divide the chicken evenly among the tortillas. Add the salsa and avocados. Serve the tacos with lime wedges for squeezing, if desired.

Enjoy your meal!