Simple Chicken Tacos

Ingredients

Scaled for your household (3 portions) · original serves 3

• Tortillas8
• Red onion½
  thinly sliced
• Red wine vinegar2 tbsp
• Kosher Salt1½ tsp
  Original recipe breakdown · used in multiple steps

  • 1/2 teaspoon kosher salt
  • 1 teaspoon kosher salt (Diamond brand; use less of others)
• Granulated Sugar¼ tsp
• Avocadoto taste
• - Or Shaved Red Cabbage1 cup
• Coriander bunchto taste
• Hot Sauce Of Your Choiceto taste
• Ground cumin1 tsp
• Chili Or Chipotle Powder1 tsp
• Smoked Or Regular Paprika½ tsp
• Many Grinds Of Black Pepperto taste
• Chicken thigh fillets1 lb
  skinless chicken thighs
• Olive oilto taste
• Garlic cloves1
  minced
• Chicken stock⅔ cup

Method

1. 1

   At this stage, first, prep your fixings: (Or be stuck eating cold chicken by the time they’re ready.)

2. 2

   For the tortillas: Wrap tortillas in foil, or place in a tortilla warmer or similar dish,; then place in a 350-degree oven.

3. 3

   For the onions: mix together red onion, red wine vinegar, 1 tablespoon of water, 1/2 teaspoon kosher salt,; then 1/4 teaspoon granulated sugar and reserve to begin to pickle. However, my new favorite trick is to place this bowl in the microwave for 10 to 15 seconds (just until the liquid gets hot), and then leave it aside to cool while you make everything else. The onions become pink and pickled much faster.

4. 4

   For the cabbage: I’m not going to bore us with cabbage-slicing directions. I just wanted to mention that I bought this peeler a couple years ago; then I love it for rendering cabbage into a fluffy pile of lettuce, with ease.

5. 5

   Now, make your chicken: mix together the salt, cumin, chili powder, paprika,; then pepper in a small bowl. Spread chicken thighs out on a tray and scatter each side of the cutlets lightly with the seasoning.

6. 6

   Heat a large skillet on medium-high heat until very hot, then stir in 2 to 3 tablespoons of olive oil. Once the oil is hot, arrange chicken in one layer; then cook until browned underneath, about 4 to 5 minutes. Flip chicken, and cook until browned on the second side. Don’t worry if it’s not cooked through. Transfer chicken briefly to a plate.

7. 7

   In the empty skillet, stir in garlic; then cook for a minute, until it turns golden. stir in broth and use it to scrape any stuck bits off the pan. It will quickly come to a simmer. Return the chicken and any juices that have collected to the pan, reduce the heat to medium, and cook chicken in the broth for 3 to 4 minutes, until the broth has reduced to a thin puddle. Turn heat off. You can either shred the chicken in the pan with two forks or use the edge of your spatula to cut it into bite-sized pieces, stirring it around in any liquid left.