Festival Firecracker Chicken Tacos

Allergens

Dairy (Mexican crema, cotija cheese) - Gluten (Corn tortillas)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup Mexican crema
• 1/2 cup sriracha
• 1/4 cup lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• 8 corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 cup crumbled cotija cheese
• 1 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced
• 2 limes, cut into wedges
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the chicken thighs, Mexican crema, sriracha, lime juice, honey, olive oil, salt, and pepper. Toss well to coat the chicken evenly. Cover and marinate for 2 hours in the refrigerator.
2. Preheat your grill to medium high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5 6 minutes per side or until cooked through. Remove from the grill and let rest for 5 minutes before slicing.
3. Warm the corn tortillas on the grill for 20 30 seconds on each side, just until softened and slightly charred.
4. Assemble the tacos by layering grilled chicken, avocado, shredded lettuce, crumbled cotija cheese, fresh cilantro leaves, and jalapeño slices. Serve with lime wedges on the side.

Chef’s Insight

Don't be afraid to adjust the sriracha level to your preferred spiciness.

Notes

Feel free to swap out the crema and cotija cheese for dairy alternatives if needed.