Hatch Chili Chicken Mini Tacos

When it comes to tantalizing taste buds, few dishes can compete with the vibrant and diverse world of tacos. These delightful pockets of flavor have made their way into culinary traditions across the globe, cherished for their versatility and the endless combinations of fillings and toppings. One such captivating variation is the Spicy Hatch Chili Chicken Mini Tacos. This recipe not only showcases the bold and smoky flavors of hatch chiles but also offers a playful twist on traditional taco servings with its mini format.

Discover the delicious world of Spicy Hatch Chili Chicken Mini Tacos, a fun and flavorful twist on traditional tacos. This recipe highlights the smoky sweetness of hatch chiles, perfectly paired with tender chicken thighs. Learn how to marinate and cook chicken to perfection, along with tips for warming tortillas and customizing your tacos with fresh toppings like avocado and cilantro. Perfect for taco night or entertaining, these mini tacos are sure to impress!

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Ingredients

1 lb boneless, skinless chicken thighs, diced

2 tablespoons olive oil

1 cup hatch green chiles, roasted and chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 tablespoon lime juice

Salt and pepper to taste

12 small corn tortillas

½ cup diced red onion

½ cup chopped fresh cilantro

1 avocado, sliced

½ cup crumbled feta cheese (optional)

Lime wedges for serving

Instructions

Marinate the Chicken: In a bowl, combine diced chicken, olive oil, hatch green chiles, minced garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Mix well to coat the chicken and let it marinate in the refrigerator for at least 30 minutes.

Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Ensure any excess liquid from the chiles evaporates.

Warm the Tortillas: While the chicken is cooking, heat another skillet over medium heat. Place the corn tortillas one by one on the skillet, warming them for about 30 seconds on each side until pliable. Keep them warm by wrapping in a clean kitchen towel.

Assemble the Tacos: To assemble, place a few pieces of the cooked chicken onto each warmed tortilla. Top with diced red onion, cilantro, avocado slices, and sprinkle with feta cheese if using.

Serve: Serve your mini tacos warm with lime wedges on the side for an extra zesty flavor. Enjoy!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings