Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe

Name: Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 1 jalapeño, stemmed, seeded, and roughly chopped; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 2 chipotles in adobo, plus 1 tablespoon of sauce; 1 cup chicken stock or low-sodium broth; 2 ears of corn, kernels sliced off; 1/2 cup crumbled feta, preferably Bulgarian; 2 tablespoons fresh juice from 2 limes; 8 corn tortillas, warmed; 1/2 cup picked cilantro leaves; 2 ripe avocados, pitted and sliced; Lime wedges and thinly sliced scallions, for serving

These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.

Why this recipe works:

Searing the meat first renders fat that creates a flavorful base for the sauce.
The addition of the broth makes it easy to scrape up the tasty brown bits on the bottom of the pan and creates a flavorful liquid for finishing the chicken.
A simple raw corn and feta garnish with avocado helps balance the heat from the chipotles in adobo.

Spicy Chicken Tacos With Corn, Feta, and Avocado Recipe

Prep 5 mins

Cook 25 mins

Active 20 mins

Total 30 mins

Serves 4 servings

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1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
1 jalapeño, stemmed, seeded, and roughly chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 canned chipotles in adobo, plus 1 tablespoon of sauce
1 cup chicken stock or low-sodium broth
2 ears corn, kernels sliced off
1/2 cup crumbled feta, preferably Bulgarian
2 tablespoons fresh juice from 2 whole limes
8 corn tortillas, warmed
1/2 cup picked cilantro leaves
2 ripe avocados, pitted and sliced
Lime wedges and thinly sliced scallions, for serving

Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.
In the same pot over medium heat, add onion and jalapeño and cook, stirring frequently, until softened, about 2 minutes. Stir in cumin and oregano until fragrant, about 30 seconds. Add chipotles and their sauce, stirring to combine, and cook for 1 minute. Add broth and nestle the chicken back in the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly.
Meanwhile, shred chicken with 2 forks. Return chicken and any accumulated juices to the pot and cook until warmed through, about 3 minutes.
In a small bowl, combine corn with feta, seasoning with 1 tablespoon of lime juice and pepper.
Stir remaining 1 tablespoon lime juice into chicken, then spoon onto the tortillas. Serve with the corn salsa, cilantro, avocado, lime wedges, and scallions.

Nutrition Facts (per serving)
680	Calories
32g	Fat
54g	Carbs
52g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	680
% Daily Value*
Total Fat 32g	41%
Saturated Fat 9g	45%
Cholesterol 224mg	75%
Sodium 866mg	38%
Total Carbohydrate 54g	20%
Dietary Fiber 10g	35%
Total Sugars 13g
Protein 52g
Vitamin C 56mg	282%
Calcium 221mg	17%
Iron 5mg	28%
Potassium 1215mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.