Chicken Tacos

Chicken Tacos

This is a great taco recipe from Food and Wine.  I've made it several times and it's great fried as the recipe calls for or broiled in the oven. I haven't tried it using skinless chicken thighs but for those who prefer to be a little healthier it could be done but the crispy skin is one of the best parts.  I have served these with the corn salsa recipe, salsa authentic or salsa verde.  It would probably be good with the grilled vegetables in the taco skirt steak recipe.

Ingredients:

1/4 cup fresh lime juice
Kosher salt
4 large boneless chicken thighs with skin (about 5 ounces each), pounded 1/3 inch thick
1/3 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
Large pinch of cayenne pepper
Vegetable oil, for frying
Warm corn tortillas, for serving
1 avocado diced

Directions:

1. In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.

2. Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne and 1/2 teaspoon of salt.

3. In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2-5 minutes per side until cooked through.  Transfer to paper towels to drain.  Or broil for 5-7 minutes per side until thoroughly cooked.

4. Cut the chicken into thin strips and serve with the avocado and salsa of your choice and warm corn/flour tortillas.