Firecracker Chicken Tacos – A Food Truck Favorite Snack

Allergens

Soy (in soy sauce), Dairy (cotija cheese)

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 2 tbsp olive oil
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together hot sauce, soy sauce, brown sugar, and apple cider vinegar. Set aside.
2. Season chicken thighs with salt and pepper, then heat olive oil in a large skillet over medium heat. Cook the chicken for 4 5 minutes per side or until fully cooked and golden brown. Remove from skillet and let rest for a few minutes before slicing into thin strips.
3. Add the sauce to the skillet, cooking over low heat for 5 minutes or until slightly reduced. Add the chicken back into the skillet, turning to coat in the sauce. Cook for another 2 3 minutes to let the flavors meld.

Chef’s Insight

The heat from the hot sauce can be adjusted by using more or less according to personal preference.

Notes

Pair these tacos with a cold beer or margarita for the ultimate street-food experience.