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taco bell cantina chicken tacos recipe

Cantina Chicken Tacos Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small corn tortillas (6-inch)
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 limes, cut into wedges
  • 1/2 cup sour cream
  • 1/2 cup red salsa or salsa roja

Method
 

  1. Whisk together the lime juice, olive oil, garlic, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Add the chicken thighs and coat well. Marinate for 15 minutes at room temperature or up to 2 hours in the fridge.
  2. Heat a cast iron skillet over medium-high heat for 2 minutes. Sear the chicken for 5 to 6 minutes per side until charred and cooked to 165°F (74°C) internal temperature. Rest on a cutting board for 5 minutes.
  3. Using the same pan over medium heat, char the corn tortillas for 30 to 45 seconds per side until spotted. Keep warm under a kitchen towel.
  4. Chop the rested chicken into small, rough pieces.
  5. Layer the chopped chicken onto the tortillas, spoon on the red salsa and sour cream, scatter the diced onion and cilantro, and serve with lime wedges alongside.

Notes

The marinade time makes a real difference in flavor, so 15 minutes is the minimum. If you're prepping ahead, mix the marinade the night before and refrigerate it without the chicken. These tacos are best eaten right after assembly; once the toppings go on, the tortillas soften quickly.