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Smoky Chicken Tacos with Pickled Red Onions

These flavorful tacos feature juicy chicken thighs seasoned with chili powder and seared until golden, topped with tangy pickled red onions and creamy sour cream. The dish combines smoky, spicy, and citrusy elements for a vibrant, satisfying bite in a warm tortilla, with a final texture that’s crispy on the outside and tender inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs boneless, skinless
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lime juice freshly squeezed preferred
  • 1 tablespoon oil vegetable or neutral oil for searing
  • 1 small red onion thinly sliced for pickling
  • 1/4 cup vinegar white or apple cider vinegar
  • 1 teaspoon sugar
  • 4 pieces tortillas small or medium, warmed
  • 1/2 cup sour cream or Greek yogurt
  • 1 lime lime for squeezing over tacos

Equipment

  • Large skillet or cast-iron pan
  • Knife and cutting board
  • Mixing bowls
  • Measuring spoons
  • Tongs

Method
 

  1. Combine chili powder, salt, pepper, and lime juice in a bowl. Add the chicken thighs and toss to coat evenly. Let marinate while you prepare the other ingredients.
  2. Heat the skillet over medium-high heat and add the oil. When shimmering, place the chicken thighs in a single layer, searing until deep golden and slightly caramelized, about 4-5 minutes per side.
  3. While the chicken cooks, thinly slice the red onion and combine with vinegar and sugar in a bowl. Let it sit for at least 10 minutes until the onions soften and develop a vibrant tang.
  4. Check that the chicken is cooked through—juicy, with an internal temperature of 75°C/165°F—and then transfer to a cutting board. Rest for 5 minutes, then chop or shred into bite-sized pieces.
  5. Warm the tortillas in a dry skillet or microwave until soft and pliable, about 20-30 seconds. Keep covered to stay warm.
  6. Assemble each taco by placing some shredded chicken on a warm tortilla, topping with pickled onions, a dollop of sour cream, and a squeeze of fresh lime for brightness.
  7. Serve immediately, allowing the smoky aroma of seared chicken and citrus to fill the air, making each bite irresistible.