Sizzling Firecracker Street Tacos

Allergens

Dairy (cotija cheese), Egg (mayonnaise)

Ingredients

• 1 lb boneless chicken thighs, thinly sliced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 12 small corn tortillas, warmed
• 1 cup shredded iceberg lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled cotija cheese
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges Sauce:
• 3 tablespoons mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon lime juice
• 1 teaspoon honey

Instructions

1. In a large bowl, combine the chicken, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Toss to evenly coat the chicken pieces. Let marinate for at least 30 minutes.
2. Preheat an outdoor grill or grill pan over medium high heat. In a separate bowl, whisk together the sauce ingredients until smooth. Set aside.
3. Thread the marinated chicken onto skewers and grill for 4 5 minutes per side, or until cooked through. Remove from the grill and let rest for a few minutes.
4. Arrange the warm tortillas on a platter and top each with grilled chicken, shredded lettuce, halved cherry tomatoes, crumbled cotija cheese, fresh cilantro leaves, and a dollop of the spicy sauce. Serve with lime wedges.

Chef’s Insight

Don't skimp on the sauce - it adds a smoky kick to balance the fresh flavors of the toppings.

Notes

Adjust the spiciness of the sauce to your preference by adding more or less Sriracha.