Copycat Firecracker Street Tacos
Discover the recipe for our Copycat Firecracker Street Tacos, a delicious twist on a famous Mexican street-food classic. Bring the flavors of a Friday-night tailgate to your table with this easy-to-make taco recipe.
Allergens
Gluten (in corn tortillas)
Ingredients
- 12 small corn tortillas 2 pounds boneless, skinless chicken thighs 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste 3 tablespoons vegetable oil 1 cup red cabbage, thinly sliced 1 medium avocado, diced 1/2 cup fresh cilantro leaves 1 lime, cut into wedges 1 cup salsa verde (store
- bought or homemade)
Instructions
- In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken thighs and let them marinate for 30 minutes to an hour in the refrigerator.
- Heat the vegetable oil in a large skillet or griddle over medium high heat. Add the marinated chicken thighs and cook until browned and cooked through, about 6 7 minutes per side. Remove from the pan and let rest for a few minutes before thinly slicing.
- Warm the corn tortillas on the skillet or griddle until they just start to puff up, about 10 seconds per side.
- To assemble the tacos, place a slice of chicken on each warm tortilla and top with red cabbage, avocado, cilantro leaves, a squeeze of lime juice, and salsa verde. Serve immediately and enjoy!
Chef’s Insight
Don't forget to toast the tortillas for an added crunch and depth of flavor.
Notes
Adjust the heat level by adding more or less chili powder to taste.