Description
Epic Baja Chicken Tacos are a flavorful twist on traditional Baja-style tacos, featuring marinated grilled chicken, a vibrant cilantro-lime slaw, and a creamy avocado crema, all served in warm corn tortillas.
Ingredients
Scale
- 2 pounds boneless chicken breasts or thighs, cut into thin strips
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon ancho chili powder
- ¼ teaspoon black pepper
- 16 small corn tortillas
- 2 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- 1 teaspoon honey
- Salt and pepper, to taste
- 2 ripe avocados, peeled and pitted
- 1 garlic clove
- ¼ cup fresh cilantro
- ¼ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes (optional)
- 1½ tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Salt, to taste
- Optional Pico de Gallo: 1 cup diced tomatoes, ¼ cup finely chopped red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, Salt to taste
Instructions
- Prepare the Chicken: In a large bowl, combine chicken strips with avocado oil, garlic powder, smoked paprika, cumin, salt, chili powder, and black pepper. Toss to coat evenly. Marinate for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.
- Make the Slaw: In a separate bowl, combine green and purple cabbage with lime juice, chopped cilantro, honey, salt, and pepper. Toss to coat and set aside in the refrigerator.
- Blend the Avocado Crema: In a food processor or blender, combine avocados, garlic, cilantro, cumin, red pepper flakes (if using), lime juice, vinegar, and olive oil. Blend until smooth and creamy. Season with salt and lime juice as needed. Store covered in the refrigerator.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken in batches for 4-6 minutes per side, until cooked through and slightly charred. Transfer to a plate and let rest.
- Toast the Tortillas: Warm each corn tortilla on a dry skillet or open flame until soft and pliable. Keep warm in a clean towel or tortilla warmer.
- Assemble the Tacos: Place a warm tortilla on a base. Add cabbage slaw, followed by cooked chicken strips. Drizzle with avocado crema and top with pico de gallo, if desired. Repeat for all tacos.
Notes
- For juicier meat, use boneless chicken thighs.
- Adjust spice levels by modifying the amount of chili powder and paprika.
- Slaw and crema can be made a few hours in advance and refrigerated.
- Warm tortillas properly on a skillet or open flame to enhance flavor and pliability.
- If you don’t have a food processor, mash the avocado mixture with a fork or use a hand blender.
- Chicken can be substituted with thinly sliced beef steak or grilled tofu for a vegetarian option.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Tacos
- Method: Grilling or Pan-Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
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