What tortillas are you using in the pictures?

These are La Tortilla Factory yellow corn-flour blend! I warm them in a dry cast iron skillet first to make them nice and soft and flexible.

Can you sub in Greek yogurt for mayo?

Yes! The sauce will be a bit more tangy - different but great! I'd use a full fat Greek yogurt if you can!

What could I sub in for cilantro?

The green parts of some green onions!

Would the sauce work without Cotija cheese? (dairy-free)

Yes! Absolutely. Have done it many times. Just add a bit of salt to make up for the missing flavor!

Can you use chicken breasts?

I haven't tried it (yet) but it should work! You might get a slightly different exterior as the chicken won't have as much fat to create the golden crispiness of the chicken thighs.

How can I cook the chicken without an air fryer?

For chicken thighs, bake them at 400 degrees for about 20 minutes! (Remember: goal is 165 degrees and a golden lovely exterior.) Pan-frying or grilling will also work!

Ridiculously Good Chicken Tacos with Green Sauce Recipe

Description

Just 20 minutes to get these chicken tacos on the table! Juicy, flavorful, and absolutely mindless in the best way.

Ingredients

Units Scale

Chicken Tacos

1 lb. boneless skinless chicken thighs
1/2 tablespoon soy sauce
1/2 tablespoon avocado oil
1 clove garlic, grated (or 1 tsp of garlic paste, or 1/2 teaspoon garlic powder)
2–3 tablespoons taco seasoning (I use Siete brand)

Avocado Aji Verde

1/2 avocado
1/2 cup mayo
3–ounce chunk of cotjia cheese
1 big handful of cilantro stems and leaves (roughly 1/2 cup)
1 clove garlic
juice of 1–2 limes (2 tablespoons)
2 tablespoons water (more as needed)

Extras

Tortillas
Limes, cilantro, and onion for topping

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Instructions

Season the Chicken: Trim the fat off the chicken thighs if you want (I do). Toss the chicken thighs with soy sauce, oil, and garlic. Sprinkle with taco seasoning and give it a quick mix.
Cook the Chicken: Place the chicken in the basket of an air fryer (alternate cooking instructions in the notes). Air fry at 400 degrees for 10-12 minutes – at this point it should be very crusty, golden, juicy, and delicious.
Make the Sauce: While the chicken is cooking, blitz up the sauce in a small food processor or blender. If it’s too thick, add more water. If it’s too thin, add a bit more avocado or mayo.
Chop the Chicken: When the chicken is done, let it stand for a few minutes and then roughly chop or pull it into bite-sized pieces. Squeeze some lime juice over it. *chef’s kiss*
You’re Done! Yum! A dollop of sauce into a tortilla, a big pile of that juicy chicken, and finish with cilantro and diced onion (and probably more sauce)! It is a dream come true.

Notes

Once you put the chicken in the air fryer (or on a sheet pan), if the surface looks like there’s not enough seasoning coverage, just sprinkle with a little bit more taco seasoning and oil to evenly coat the surface, or brush on some of the extra flavor paste from the bowl. Not necessary for flavor, but it’ll make it look nice and pretty for ya!

I usually cook mine for 11 minutes at 400 degrees – that seems to be the sweet spot for my air fryer, but each one will vary slightly. You want the chicken to be cooked to an internal temp of 165 degrees. Here’s my go-to meat thermometer that I use almost every time I make chicken to make sure I’m on the mark!

Every taco seasoning is different so you may need to experiment to find the best one for you! Many have a starchy element like cornstarch which helps create that crisped, golden exterior on the chicken. Some are sweeter, spicier, saltier, etc. I use the Siete taco seasoning (mild) almost every time, and it’s mild enough for my girls, and also delicious enough that me and my husband also really love it. It’s the goat for us!

Prep Time: 10 minutes
Cook Time: 12 minutes