Shredded Chicken Street Tacos with Charred Salsa

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 14-oz can diced tomatoes
• 1 cup frozen corn
• 1/2 cup chopped cilantro
• 1 charred poblano pepper, diced
• 1 lime, juiced
• 8 small corn tortillas

Steps

1. 1 Season chicken thighs with chili powder, cumin, smoked paprika, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, then transfer to a slow cooker.
3. 3 In the same skillet, sauté onion and garlic until softened. Stir in diced tomatoes and corn, then transfer to the slow cooker.
4. 4 Cook chicken on low for 6-8 hours or on high for 3-4 hours until tender. Shred with two forks.
5. 5 While chicken cooks, prepare the salsa by combining cilantro, charred poblano, lime juice, and a pinch of salt in a bowl.
6. 6 Warm tortillas on a skillet or directly over a gas flame until soft.
7. 7 Serve shredded chicken in tortillas topped with the charred salsa.

Equipment

• Slow cooker
• Skillet
• Tongs

Variations

• Use rotisserie chicken for a quicker version.
• Substitute poblano with jalapeño for extra heat.

Substitutions

• If poblano isn't available, use a bell pepper for a milder salsa.
• Substitute chicken thighs with chicken breasts for leaner meat.

Pairings

• Perfect with a fresh mango salsa or a simple black bean salad.
• Pair with a tangy limeade or a crisp Mexican lager.

Nutrition

Tips

• For extra smoky flavor, char the poblano pepper directly over a gas flame or under a broiler.
• Make the salsa ahead and let it rest in the fridge for deeper flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat tacos in a skillet over medium heat.

Freezing: Freeze unassembled tacos and salsa separately for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of fresh avocado slices and a squeeze of lime.
• Pair with a cooling cucumber salad for a refreshing contrast.

FAQ