- 1 small red onion, very thinly sliced
- 1 jalapeño, thinly sliced
- 2 limes, juiced (about 4 Tbsp.) (we ended up using 4 small limes*)
- 2 tsp. light agave
- Salt and pepper (we used kosher salt and freshly ground black pepper)
- 1 Tbsp. canola or vegetable oil (we used vegetable oil)
- 1 lb. ground chicken
- 1 small onion, chopped
- 2 large cloves garlic, chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- A pinch ground cinnamon (we used ¼ tsp.)
- ½-1 cup chicken stock (we used 1 cup)
- 2 Tbsp. pureed chipotles in adobo sauce (They say to puree a whole can’s worth and keep the leftovers in the freezer but we just finely minced 2 tablespoons worth of chipotles in adobo sauce.)
- 6-8 large flat-bottom hard taco shells (we used regular hard taco shells)
- For serving: crumbled Cotija cheese or queso fresco or shredded Chihuahua cheese (we used crumbled Cotija cheese), chopped romaine hearts, chopped yellow or green tomatoes (we used green tomatoes), cilantro leaves and green hot sauce (we used green Tabasco sauce)
- Preheat your oven to 325 degrees.
- Take a medium-sized bowl and add to it the red onion, jalapeño, 1 teaspoon of the agave and juice of 1 lime (we accidentally juiced 2 limes), stirring to combine. Season the mixture with salt and pepper to taste, tossing everything together. Let the onion mixture sit for at least a few minutes or until juices start to accumulate. Make sure to stir the onions around again one more time right before serving.
- While the onions sit, take a large nonstick skillet out and pour the oil in (making sure that the oil covers the entire bottom of the skillet), setting the heat to medium-high. Once you see the oil rippling and beginning to smoke**, add the chicken in, breaking the meat up into bite-size pieces with a spoon. Cook the chicken for 3 minutes or until browned (our chicken wasn’t browned by the 3-4 minute mark but we decided to move on ‘cause we didn’t want dry chicken). Add the onion, garlic, coriander, cumin and cinnamon and stir constantly for a minute to get the spices toasted. Add in ½ cup of the chicken stock, the 2 tablespoons of chipotle puree, and the remaining agave. Once the mixture’s bubbling, turn the heat down to medium-low. Simmer for 10 to 15 minutes (we went with 10 minutes) or until all of the flavors have melded and the sauce has thickened, adding in more stock if the mixture gets dry (we added the other ½ cup during the 10 minutes). Stir in the remaining lime juice (we juiced 2 limes for this part), taking the skillet off the heat afterwards. We took a bite at this point and thought it tasted bland so we added in some more kosher salt).
- When there’s only 5 to 8 minutes left for the chicken to simmer, place the taco shells on a baking sheet (we lined our baking sheet with aluminum foil first) and let them bake until golden for 5 to 8 minutes (we went with 8 minutes). Since our shells weren’t flat-bottomed, we flipped them over at the 5 minute mark when we saw they weren’t golden yet.
- Fill up the shells with some chicken, adding on the pickled onions, cheese, lettuce, tomatoes, cilantro and hot sauce afterwards.
*Since our limes were small, we had planned on using just one lime for the onions and 2 for the chicken but we accidentally used 2 limes with the onions and decided to still use 2 limes for the chicken.
**We added the chicken in when the oil was hot but not smoking.
This was a delicious taco ! We loved the heat and acidity in this and the variety of contrasting textures as well.
We got this recipe from Rachael Ray magazine.
We weren’t paid in any form to promote Tabasco or Rachael Ray.
Take care everybody !