Street tacos are all about contrast: smoky charred tortillas, juicy citrus chicken, sharp onion and cilantro, and a sauce with real heat. The fire sauce keeps in the fridge for a week, so make extra.
Ingredients
- 1.5 lb (680 g) boneless chicken thighs
- Juice of 1 orange and 2 limes
- 3 cloves garlic, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 12 small corn tortillas
- 1/2 white onion, finely diced
- Handful of fresh cilantro, chopped
- Lime wedges to serve
- Fire sauce: 4 dried guajillo chiles (stemmed and seeded)
- Fire sauce: 1–2 chipotles in adobo
- Fire sauce: 1 roasted tomato
- Fire sauce: 1 clove garlic, 1/2 tsp salt, juice of 1 lime
Method
- 1
Mix the citrus juices, garlic, cumin, paprika and salt. Marinate the chicken for at least 30 minutes (or up to 8 hours in the fridge).
- 2
For the fire sauce, toast the guajillo chiles in a dry pan for 20–30 seconds per side, then soak in hot water for 15 minutes. Blend with the chipotles, tomato, garlic, salt, lime and a splash of soaking water until smooth.
- 3
Cook the chicken in a hot, lightly oiled skillet or grill for 5–6 minutes per side until charred and cooked through (165°F / 74°C). Rest 5 minutes, then chop.
- 4
Char the tortillas in a dry pan or over a gas flame for 20–30 seconds per side. Keep warm in a towel.
- 5
Double up the tortillas, fill with chicken, and top with onion, cilantro and fire sauce. Serve with lime wedges.