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–+ servings
250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
Garden Infuzions

Arizona Desert Fire Chicken Tacos using Arizona Heat Infused Olive Oil Blend

Smoky, spicy chicken tacos with charred peppers, crisp onions, and cool toppings that let Arizona Heat Infused Olive Oil Blend bring bold Southwestern flavor to the table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tablespoons Arizona Heat Infused Olive Oil Blend
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 medium yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 8 small corn tortillas
  • 1 cup shredded romaine lettuce
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup diced avocado
  • 1/4 cup chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • 1 Large skillet For cooking the chicken and vegetables
  • 1 Mixing bowl For seasoning the chicken
  • 1 Tongs For turning and serving the tacos
  • 1 Cutting board For slicing vegetables and garnishes
  • 1 Chef Knife For prep work

Method
 

Instructions
  1. In a bowl, toss the chicken with Arizona Heat Infused Olive Oil Blend, lime juice, salt, black pepper, chili powder, cumin, garlic powder, and smoked paprika until the pieces are well coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side, stirring as needed, until browned and cooked through.
  3. Transfer the chicken to a plate. Add the onion and bell pepper to the skillet and cook for 4 to 5 minutes, stirring often, until softened with a little char at the edges.
  4. Return the chicken to the skillet and toss with the vegetables for 1 minute so everything picks up the pan flavor.
  5. Warm the tortillas in a dry skillet or directly over a low flame for a few seconds per side.
  6. Fill each tortilla with chicken and vegetables, then top with romaine, cotija, avocado, cilantro, and a squeeze of lime.
  7. Serve right away while the tortillas are warm and the filling is hot.

Notes

For the best texture, keep the filling hot and build the tacos just before serving. If you want a little more char, leave the chicken undisturbed for a moment before stirring. The featured blend carries the main flavor here, so use it as the first seasoning step and let the pan do the rest.

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