Crispy Adobo Chicken Tacos. All the flavor is in the chicken! No dressing, just a sprinkle of cotija cheese, cilantro, and jalapeno slices. Simple, basic, and delicious!
What goes hand and hand with yesterday’s Garden Salsa? Tacos! But not just any tacos, we are sharing our adobo chicken tacos. The perfect blend of spice and heat! The best part of the marinade; homemade adobo paste. We cannot take any credit for the paste that goes to Mexican Please. We tried this recipe and just stepped back with our hands up in the air. No need to improve on this paste.
We used three tablespoons of adobo paste, but you should adjust up or down according to your taste. We have said it before, but it is worth mentioning again, recipes are like stop signs, they are a suggestion. Always adjust them to your needs and influences. Just kidding about the stop signs. Stop, look both ways and precede with caution, please.
👩🍳Note: The fresher the chicken the better. Opt for farm-fresh. Search for farms. Add your location and what you’re looking for to find nearby farms that sell chicken. If no farms in your area, buy from a local butcher shop.
Adobo Chicken Tacos
Ingredients
- 3 chicken boneless skinless breasts, diced
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper, freshly ground
- 3 tablespoons adobo paste
- 1 tablespoon water
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/4 cup distilled vinegar
- 4 cloves garlic, minced
- 1/4 cup water
- 4 tablespoons olive oil
- 8 flour tortillas
- Crumbled cotija cheese
- Jalapeno slices
- Finely chopped cilantro
Instructions
- Place all the ingredients in a large Ziplock bag, remove any air from the bag, seal, and mix thoroughly. Marinate for at least 6 hours, allowing the flavors to marry.
- Remove the chicken from the marinade and place in a large skillet over medium-high heat, cook for 10 – 12 minutes, or until chicken is no longer pink; stirring occasionally. Transfer to a bowl.
- Wipe the skillet with a paper towel. Add some oil to skillet and return to heat; heat to shimming.
- Wrap the tortillas in foil and heat in a 300°F oven. This softens the shells and prevents breakage.
- Working in batches, add a layer of chicken to the skillet and crisp for 4-5 minutes, until all pieces are crispy.
- Spoon the chicken evenly into the shells.
- Garnish with the cheese and cilantro.