Habanero Lime Chicken Tacos Recipe

Prepare marinade

Remove stem and seeds from the habanero (leave seeds if you want extra heat). Finely chop the habanero. In a bowl combine chopped habanero, minced garlic, lime juice, lime zest, olive oil, ground cumin, smoked paprika, kosher salt, black pepper and honey. Whisk until combined.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Place the thighs in a zip-top bag or shallow dish and pour in the marinade, turning to coat completely. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Roast or pan-sear

Preheat oven to 425°F (220°C) if roasting. For oven: place marinated thighs on a rimmed baking sheet lined with foil or parchment and roast for 18–22 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred. For stovetop: heat 1 tbsp olive oil in a large skillet over medium-high heat and cook thighs 5–7 minutes per side until cooked through and slightly caramelized. Rest the chicken 5 minutes, then slice or shred into bite-sized pieces.

While the chicken marinates or cooks, combine shredded green and red cabbage, shredded carrot and chopped cilantro in a large bowl. In a small bowl whisk together lime juice, apple cider vinegar, olive oil, salt and black pepper. Pour the dressing over the cabbage mixture and toss to coat. Taste and adjust seasoning. Refrigerate until assembly.

Scoop the avocado flesh into a blender or bowl. Add mayonnaise, lime juice, minced garlic, salt and black pepper. Blend or whisk until smooth, adding cold water a little at a time to reach a creamy, drizzling consistency (about 1 tbsp). Taste and adjust salt or lime.

Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in the oven at 350°F (175°C) for 5–7 minutes.

Divide the sliced or shredded habanero-lime chicken among the warmed tortillas (about 2 oz chicken per taco). Top each with a generous spoonful of taco slaw, a drizzle of avocado aioli and, if using, a few slices of fresh avocado.

Garnish with cilantro leaves and serve with lime wedges for squeezing. Serve immediately.