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Once your chicken has been cooked to perfection, it's time to take the next crucial step in assembling your Spicy Hatch Chili Chicken Mini Tacos. For the best texture, it’s important to dice the chicken into small, bite-sized pieces post-cooking. This allows for even distribution of flavors and ensures that each taco is packed with tender chicken.

Hatch Chili Chicken Mini Tacos

Indulge in a flavorful fiesta with Spicy Hatch Chili Chicken Mini Tacos! Bursting with the unique taste of Hatch green chilies and tender chicken thighs, these mini tacos are perfect for casual dinners or festive gatherings. With aromatic spices and fresh toppings like cilantro, queso fresco, and avocado, each bite offers a delightful balance of heat and flavor. Discover how to make these mouthwatering tacos and elevate your next meal with this scrumptious recipe.
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups Hatch green chilies, roasted, peeled, and diced

1 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon olive oil

Juice of 1 lime

12 mini corn tortillas

Fresh cilantro, chopped (for garnish)

Crumbled queso fresco (for topping)

Avocado slices (for topping)

Sour cream or Greek yogurt (for topping)

Instructions
 

Prepare the Chicken: In a mixing bowl, thoroughly season the chicken thighs with ground cumin, smoked paprika, chili powder, salt, and pepper. Use your hands or a spoon to toss the chicken, ensuring each piece is evenly coated with the spices.

    Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken thighs to the skillet. Cook for 6-8 minutes on each side, or until the chicken is golden brown and fully cooked. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). Remove the chicken from the skillet and set it aside to rest for a few minutes.

      Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent, absorbing the flavors left in the pan.

        Combine Ingredients: After resting, dice the cooked chicken into small, bite-sized pieces and return it to the skillet. Add the roasted Hatch green chilies and the freshly squeezed lime juice. Stir everything together to combine the flavors, and allow it to cook for an additional 2-3 minutes over low heat to meld the ingredients. Taste and adjust seasoning with more salt and pepper if needed.

          Warm the Tortillas: In a separate pan or on a griddle, warm the mini corn tortillas for about 30 seconds on each side until they are pliable and warmed through. This will make them easier to fold and eat.

            Assemble the Tacos: Take a warm tortilla and spoon a generous amount of the chicken and Hatch chili mixture onto the center. Top off each taco with a sprinkle of fresh cilantro, crumbled queso fresco, a slice of creamy avocado, and a dollop of sour cream or Greek yogurt for an added touch of richness.

              Serve and Enjoy: Arrange the mini tacos on a colorful serving platter. Serve them warm with extra lime wedges on the side for an additional burst of flavor, and chopsticks for a fun way to dig in!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings