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–+ servings
New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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