Simple chicken tacos

A quick and easy recipe for preparing chicken tacos during the week, without the need for marinating or complications.

This technique allows you to obtain juicy and well-seasoned chicken in a short amount of time. The tacos are prepared with avocado, shredded cabbage, pickled onions, and hot sauce to taste.

8 small flour tortillas

Half a red onion, thinly sliced.

2 tablespoons of red wine vinegar

1/2 teaspoon of kosher salt

1/4 teaspoon of granulated sugar

Avocado

1 cup of thinly sliced ​​or shredded purple cabbage.

A handful of coarsely chopped cilantro

Hot sauce of your choice

1 teaspoon of kosher salt

1 teaspoon of ground cumin

1 teaspoon of chili or chipotle powder

1/2 teaspoon of smoked or regular paprika

Plenty of pinches of black pepper

1 pound of boneless, skinless chicken thighs

Olive oil

1 large clove of garlic, chopped

2/3 cup chicken broth

For the chicken

First, prepare the ingredients.

For the tortillas: Wrap the tortillas in aluminum foil or place them in a tortilla warmer or similar container, and put them in an oven at 175 degrees Celsius.

For the onions: Combine the red onion, red wine vinegar, 1 tablespoon of water, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of granulated sugar. Set aside to begin the pickling process. An effective trick is to microwave the container for 10 to 15 seconds and then let it cool while you prepare the rest of the ingredients.

For the cabbage: Grate it finely to obtain a fluffy pile of vegetables.

Now, prepare the chicken: Mix the salt, cumin, chili powder, paprika, and pepper in a small bowl. Arrange the chicken thighs on a baking sheet and lightly sprinkle each side of the thighs with the seasoning.

Heat a large skillet over medium-high heat until very hot. Add 2 to 3 tablespoons of olive oil. When the oil is hot, place the chicken in a single layer and cook until browned on the bottom, about 4 to 5 minutes. Turn it over and cook until browned on the other side. Briefly transfer it to a plate.

In the empty pan, add the garlic and cook for one minute, until golden brown. Add the stock and use it to scrape up any bits stuck to the bottom. The stock will come to a boil quickly. Return the chicken and any accumulated juices to the pan, reduce the heat to medium, and cook the chicken in the stock for 3 to 4 minutes, until the stock has reduced to a thin pool. Turn off the heat. You can shred the chicken in the pan with two forks or use the edge of a spatula to break it into small pieces, stirring it into the remaining liquid.

Prepare your tacos: Fill each warm tortilla with shredded chicken, any juices left in the pan, and all the other ingredients. Enjoy!