Description
A recipe for chicken tacos featuring a red chile sauce, creamy corn, and quick pickled red onions.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1/2 cup red chile sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 cup frozen corn kernels
- 1/4 cup mayonnaise or sour cream
- 1/4 cup water
- 12 small corn or flour tortillas
- 1 large red onion, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Place chicken thighs, chicken broth, red chile sauce, cumin, oregano, and salt in a slow cooker or pot.
- Cook on low for 6-8 hours in a slow cooker, or simmer gently on the stovetop for 45 minutes until the chicken is cooked through and easily shredded.
- Remove chicken, shred it using two forks, and return it to the sauce. Keep warm.
- To make the pickled onions, combine vinegar, water, sugar, and salt in a small saucepan. Heat until sugar and salt dissolve. Place sliced red onion in a heatproof jar and pour the hot liquid over the onions. Let stand for at least 30 minutes.
- To make the creamy corn, combine corn, mayonnaise or sour cream, and 1/4 cup water in a small saucepan. Heat over medium heat until warmed through and slightly thickened, about 5 minutes. Stir occasionally.
- Warm the tortillas according to package directions.
- Assemble the tacos: place shredded chicken on a warm tortilla, top with creamy corn, and finish with pickled red onions and fresh cilantro.
Notes
- You can use store-bought red chile sauce for quick preparation.
- If you prefer a tangier pickle, increase the vinegar slightly in the onion mixture.
- Shredding the chicken is easier when it is still warm.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
- Cholesterol: 110
Keywords: chicken tacos, red chile, creamy corn, pickled onions, Mexican food