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Recipe of the Day: Spicy Chicken Tacos

Gregory Effinger - Wednesday, October 25, 2017





  • 1 1/2 lbs. skinless chicken thighs sliced into thin strips and seasoned with salt and pepper
    • 2 tsp your favorite hot sauce, such as Tabasco or Cholula or Tapatio
    • 1 red onion thinly sliced
    • 1 to 2 jalapeño, stem and seeds removed, and finely chopped (optional)
    • 1 Tbsp. ground cumin
    • 1 Tbsp. dried oregano
    • 1 tsp salt
    • 1 cup chicken stock
    • 2 Tbsp. fresh juice from 2 limes
    • 1/2 cup of cilantro leaves
    • 2 ears of corn kernels, sautéed for 2 minutes to soften but not overcook.
    • 2 ripe avocados, pitted and sliced
    • 1/2 cup of crumbles either Queso Fresco, Cotija cheese or feta
    • 24 corn tortillas warmed on a skillet and wrapped in a cloth to keep warm
    • Lime wedges for serving
  • And now the cooking and assembly. 


Heat the oil in a skillet over a medium to high heat until it just starts to smoke, then add the chicken until browned – about 5 minutes and transfer to a plate while you make the sauce.

In the same pot add the onion and jalapeño and cook for a couple of minutes until wilted. Turn heat to low and add the hot sauce, cumin and oregano, mix then add the chicken broth stirring to combine, and cook for 1 minute.

Return the chicken strips to the pot and adjust heat to maintain a gentle simmer until the chicken is cooked through – about 3 to 4 minutes then add 1 tablespoon of the lime juice.

Combine corn, cheese crumbles, cilantro and remaining lime juice.




Use a double stack of warm tortillas and spoon on the chicken filling. Top with the corn salsa and serve with the avocado slices and lime wedges. Serves 6.


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