Description
Baja Chicken Tacos are vibrant, flavorful soft tacos featuring juicy, seasoned grilled chicken thighs or breasts paired with crunchy shredded cabbage, creamy sliced avocado, fresh lime, and a tangy, zesty Baja sauce made from Greek yogurt and spices. This recipe offers a quick and easy way to enjoy Mexican-inspired tacos perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
For the Chicken
- 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Tacos
- 8 small flour or corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 small red onion, finely sliced
- 1/4 cup fresh cilantro
- Lime wedges
For the Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Prepare the seasoning and marinate the chicken: In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Rub this seasoning mix evenly over the chicken thighs or breasts. Drizzle with olive oil and freshly squeezed lime juice to coat. Let the chicken marinate for at least 20 minutes to absorb the flavors.
- Mix the Baja sauce: In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, hot sauce, smoked paprika, and garlic powder until smooth and well combined. Set aside refrigerated until ready to serve.
- Cook the chicken: Heat a grill pan or heavy skillet over medium-high heat. Once hot, place the marinated chicken on the pan and cook for about 5 to 7 minutes per side, depending on thickness, until the chicken is fully cooked through (internal temperature around 165°F/74°C) and has a nice char.
- Rest and slice the chicken: Remove the chicken from the pan and let it rest for 5 minutes to retain juices. Then slice or chop the chicken into bite-sized pieces suitable for tacos.
- Warm the tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted, or wrap them in foil and heat in a warm oven until soft.
- Assemble the tacos: Fill each warmed tortilla with a layer of shredded cabbage followed by the sliced grilled chicken. Top with slices of avocado, diced tomatoes, thinly sliced red onion, and fresh cilantro leaves.
- Add the sauce and serve: Drizzle the prepared Baja sauce over the toppings and serve immediately with fresh lime wedges on the side for squeezing over the tacos.
Notes
- Using chicken thighs yields juicier and more flavorful meat compared to chicken breasts.
- For a heartier taco, consider adding grilled corn kernels or cooked black beans along with the toppings.
- Flour tortillas provide a softer texture, while corn tortillas give a more traditional Mexican flavor.
- If you prefer more heat, add sliced jalapeño or increase the hot sauce amount in the Baja sauce.
- These tacos pair well with Mexican rice, guacamole, or a fresh salsa for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Tacos
- Method: Grilling
- Cuisine: Mexican-Inspired
