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Serves
US | Metric
Ingredients
For the Marinade
  • 500 g Boneless Chicken Thighs
  • 2 tsps Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Ground White Pepper
  • 2 tsps Garlic Granules
  • 1 tsp Onion Powder
  • 1 tsp Dried Basil
  • 1 tsp Chilli Flakes
  • 1 tsp Ground Cumin
  • 1 tsp Mustard Powder
  • 1 tsp Ground Coriander
  • 2 tbsps Olive Oil
For The Tacos
  • Oil for Cooking
  • 1 Pack of Mini Soft Tortillas
  • Handful Coriander, roughly chopped
  • Chilli Sauce, for garnish
  • 1 Lime, cut into wedges for garnish
  • 1 Red Onion, finely diced
Chicken Tacos Chicken Tacos

Chicken Tacos

Who doesn't love a Taco?! Super simple and quick to cook, never mind knives and forks this is serious finger food to get stuck into!

Prep 5 minutes
Total 24 hours
  1. Begin by mixing all of the ingredients for the marinade together in a bowl.
  2. Set a sheet of clingfilm on a chopping board and place 3-4 chicken thighs on top, place another sheet of clingfilm over the chicken then with a rolling pin or meat tenderiser bash the chicken until around 1 cm flat. Do this will all of the chicken.
  3. Place the chicken in a large dish then pour over the marinade and olive oil, making sure all the of the chicken is coated well. Cover with clingfilm and place in the fridge to marinade overnight.
  4. On the day you want to cook, take the meat out of the fridge a good hour before cooking to all to come to room temperature.
  5. Set a griddle pan or skillet on a medium heat until smoking then carefully begin to place the chicken thighs into the pan - you may have to do this in batches. Cook for around 7min on each side until the chicken is totally cooked through and has charred up nicely. Place on a plate and keep warm in the oven whilst you cook the next batch.
  6. Heat the smallest hob on a low heat and begin to place the tortillas one by one, straight onto the hob ring; cook for 30 seconds on one side then flip over and cook for another 10 seconds until they have coloured slightly. Whilst they are still warm, fold in half - this will help create the shape to hold the filling. Again, keep them in a warm oven whilst you cook the rest.
  7. Sliced the chicken thighs into thin strips and start to fill the tortillas with pieces of the chicken then sprinkle with the chopped red onion and coriander. Place the filled tortillas in a big serving bowl and drizzle the hot sauce over everything (optional) and garnish with the lime wedges.
  8. Serve with lots of dips (I recommend guacamole and sour cream) a nice big salad and some rice for a big Mexican feast!
Chicken Tacos Chicken Tacos

Chicken Tacos

Who doesn't love a Taco?! Super simple and quick to cook, never mind knives and forks this is serious finger food to get stuck into!

favorite
print
like
Prep 5 minutes
Total 24 hours
Serves
US | Metric
Ingredients
For the Marinade
  • 500 g Boneless Chicken Thighs
  • 2 tsps Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Ground White Pepper
  • 2 tsps Garlic Granules
  • 1 tsp Onion Powder
  • 1 tsp Dried Basil
  • 1 tsp Chilli Flakes
  • 1 tsp Ground Cumin
  • 1 tsp Mustard Powder
  • 1 tsp Ground Coriander
  • 2 tbsps Olive Oil
For The Tacos
  • Oil for Cooking
  • 1 Pack of Mini Soft Tortillas
  • Handful Coriander, roughly chopped
  • Chilli Sauce, for garnish
  • 1 Lime, cut into wedges for garnish
  • 1 Red Onion, finely diced

  1. Begin by mixing all of the ingredients for the marinade together in a bowl.
  2. Set a sheet of clingfilm on a chopping board and place 3-4 chicken thighs on top, place another sheet of clingfilm over the chicken then with a rolling pin or meat tenderiser bash the chicken until around 1 cm flat. Do this will all of the chicken.
  3. Place the chicken in a large dish then pour over the marinade and olive oil, making sure all the of the chicken is coated well. Cover with clingfilm and place in the fridge to marinade overnight.
  4. On the day you want to cook, take the meat out of the fridge a good hour before cooking to all to come to room temperature.
  5. Set a griddle pan or skillet on a medium heat until smoking then carefully begin to place the chicken thighs into the pan - you may have to do this in batches. Cook for around 7min on each side until the chicken is totally cooked through and has charred up nicely. Place on a plate and keep warm in the oven whilst you cook the next batch.
  6. Heat the smallest hob on a low heat and begin to place the tortillas one by one, straight onto the hob ring; cook for 30 seconds on one side then flip over and cook for another 10 seconds until they have coloured slightly. Whilst they are still warm, fold in half - this will help create the shape to hold the filling. Again, keep them in a warm oven whilst you cook the rest.
  7. Sliced the chicken thighs into thin strips and start to fill the tortillas with pieces of the chicken then sprinkle with the chopped red onion and coriander. Place the filled tortillas in a big serving bowl and drizzle the hot sauce over everything (optional) and garnish with the lime wedges.
  8. Serve with lots of dips (I recommend guacamole and sour cream) a nice big salad and some rice for a big Mexican feast!