Description
These Spicy Hatch Chili Chicken Mini Tacos combine tender, perfectly seasoned chicken thighs with the smoky, vibrant flavor of roasted Hatch chiles. Served on warm mini corn tortillas and topped with fresh cilantro, diced tomatoes, creamy avocado, and a zesty squeeze of lime, these tacos make an irresistible appetizer or main course for flavor lovers seeking a spicy kick.
Ingredients
Scale
Chicken and Spice Mix
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons oil (divided)
Hatch Chile Mixture
- 4-5 fresh Hatch chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
Toppings and Assembly
- 16 mini corn tortillas
- Fresh cilantro, chopped, for garnish
- 1/2 cup diced tomatoes
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Prepare the chiles: Roast the fresh Hatch chiles over an open flame or under a broiler until the skins are charred, about 5-7 minutes. Transfer them to a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skins, remove seeds, and chop finely.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and half of the cumin, paprika, and cayenne mixture. Cook the chicken for 5-7 minutes per side until cooked through and golden. Remove from heat and let it rest for a few minutes before shredding or chopping into bite-sized pieces.
- Sauté the aromatics: In the same skillet, add remaining oil if needed. Add chopped onion and minced garlic, sauté for 3-4 minutes until translucent. Stir in chopped Hatch chiles and the remaining spices, combining well.
- Combine chicken and chiles: Return the cooked chicken to the skillet, mix with the chile and onion mixture, and cook for another 2-3 minutes to meld flavors. Taste and adjust seasoning as needed.
- Warm the tortillas: Heat mini corn tortillas in a separate skillet over medium heat for about 30 seconds per side until warm and pliable. Alternatively, wrap them in foil and warm in a preheated oven.
- Assemble the tacos: Spoon the spicy chicken mixture evenly on each tortilla. Top with fresh cilantro, diced tomatoes, avocado slices, and a squeeze of lime juice before serving.
Notes
- Roasting Hatch chiles adds a smoky depth; canned or jarred Hatch chiles can be used if fresh are unavailable, but roast flavor will be milder.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Mini corn tortillas are traditional and perfect for appetizer-sized tacos, but regular tortillas can be used for bigger servings.
- Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- For additional heat, add chopped jalapeños or hot sauce as desired.
