For the past few years, I’ve always brought home a spice from a new destination while traveling. Some favorites include a paprika spice mix from Budapest, Hungary (used in their famous paprika chicken) and local Greek oregano from Mykonos. But our most used spices by far are from Mexico. Chili powder, cumin, cilantro — three spices I’m often craving and that always make me think of Mexican food. Our favorite dish to make is chicken street tacos, with a side of homemade guacamole. Everything in this recipe is naturally gluten free and delicious!
On taco nights, Jacob loves to griddle or use a cast iron skillet for chicken, marinating it before in our seasoning. You can find the spices I mentioned above at most major grocery stores. While he’s preparing the chicken, I get started on the guacamole. I love avocados and we often have to refrain from eating an entire bowl of guacamole before our tacos are ready! Lately we’ve been starting dinner around 5pm, taking tortilla chips and guacamole to the table first while we start a board game. This gives us a half hour to snack and have a drink while the chicken marinates. It’s become a really nice weeknight routine, and exactly what we’ll be doing to celebrate Cinco de Mayo!
We are not chefs in the slightest, so these recipes are really straightforward. The tacos and guacamole are both inspired by our trips to Sayulita, Mexico.
Chicken Street Taco Recipe
Boneless chicken thighs (4 for two people is a good amount, we’ll usually have a bit extra)
1 teaspoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
2 crushed garlic cloves (or 1 teaspoon garlic powder)
2 tablespoons olive oil
Salt and pepper to taste
Flour or corn tortillas (corn for GF)
Set the tortillas aside. Mix all the remaining ingredients in a bowl, adding the chicken last. Rub the mixture into the chicken and let sit for at least 30 minutes to an hour.
Set a grill or stove top to 350 degrees. Place the chicken thighs on the heat and wait to flip until they’re blackened on one side (typically 6-8 minutes). Flip and cook for 6-8 minutes on the other side. You only want to flip the chicken once, so be patient! The temperature should be on a high heat to get a nice dark sear on the outside, but still cook through all the way.
Let the chicken sit for a couple minutes after cooking. Meanwhile, add the tortillas to a pan on low heat so they warm up. Cut the chicken into cubes immediately before adding it to the tacos.
Tip: if you don’t have the full ingredients for guacamole, chop up onions and cilantro to use as a taco topping, or add your favorite salsa verde. Don’et forget a squeeze of lime!
1 yellow onion
Salt & pepper to taste
Greek yogurt (optional)
Dice the onion and tomato and add it to a bowl. Chop up cilantro and add in next (I usually add half a bunch). Halve the avocados and cube the inside by cross-hatching (do this last so the avocados stay green). Garnish with the full lime, and throw in garlic salt, salt and pepper. Use one spoon of Greek yogurt for extra creaminess. Taste with a tortilla chip, and add additional seasoning as needed!
Tip: don’t throw away the avocado pits! Throw them in the bowl with the rest of the guacamole – they keep the avocados greener for longer.
Photos: Tulum and Sayulita, Mexico, edited with the Europe Collection.