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Adobo Chicken Tacos

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Resting Time 6 hrs
Course Main Course
Cuisine Mexican
Servings 4 servings


  • 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


  • 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.
Keyword Tacos