Hatch Chile Chicken Tacos using New Mexico Hatch Chile Infused Olive Oil Blend

Tender chicken, warm corn tortillas, crisp shredded cabbage, creamy avocado, and bright cilantro make these tacos feel fresh, colorful, and deeply satisfying. New Mexico Hatch Chile Infused Olive Oil Blend brings Hatch chile, garlic, onion, smoked paprika, and Mexican oregano into the skillet, so the chicken picks up bold Southwest flavor that carries all the way through the last bite. Easy enough for a weeknight yet right at home on a game day spread or casual dinner table, this is the kind of taco night people happily circle back to.

Garden Infuzions

Hatch Chile Chicken Tacos using New Mexico Hatch Chile Infused Olive Oil Blend

Juicy chicken, smoky Hatch chile flavor, and crisp taco toppings come together in these easy tacos for a lively dinner with real Southwest character.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 small yellow onion thinly sliced
• 2 cloves garlic minced
• 8 small corn tortillas
• 1 1/2 cups shredded green cabbage
• 1/2 cup chopped cilantro
• 1 avocado sliced
• 1/2 cup crumbled cotija cheese
• 1 lime cut into wedges

Equipment

• 1 Large skillet For cooking the chicken filling
• 1 dry skillet For warming tortillas
• 1 Cutting board For slicing chicken and vegetables
• 1 Sharp knife For prep
• 1 Spatula For stirring and serving

Method

 

Instructions

1. Pat the chicken dry and toss it with 1 tablespoon of the Hatch chile olive oil, lime juice, salt, cumin, smoked paprika, and black pepper.
2. Heat the remaining 1 tablespoon of Hatch chile olive oil in a large skillet over medium-high heat.
3. Add the chicken in a single layer and cook for 4 to 5 minutes without stirring so the edges brown nicely.
4. Stir the chicken and add the onion. Cook for 3 to 4 minutes more until the onion softens.
5. Add the garlic and cook for 30 seconds, just until fragrant.
6. Continue cooking until the chicken is cooked through and the pan looks glossy and lightly coated, about 2 to 3 minutes.
7. Warm the tortillas in a dry skillet or directly over a low flame until pliable.
8. Fill each tortilla with chicken, cabbage, cilantro, avocado, and cotija. Serve right away with lime wedges.

Notes

For the best texture, keep the heat high enough to brown the chicken but not so high that the garlic burns. If you want extra color, char the tortillas lightly before filling them. The Hatch chile blend carries the flavor, so keep toppings fresh and simple.

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Recipe Tips

Keep the chicken pieces in an even layer so they sear instead of steam, and let the onion soften just enough to turn sweet at the edges. Warm the tortillas right before serving so they stay flexible.

Serving Suggestions

Set these tacos out with lime wedges, pico de gallo, sliced avocado, cotija, or a simple bean side. They also work well as a build-your-own taco bar for easy entertaining.

Storage

Store the chicken filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, then add fresh toppings after warming.

Variations

Swap in shredded rotisserie chicken for a faster version, add charred corn for extra sweetness, or tuck the filling into burritos, bowls, or quesadillas for a different meal style.

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