California Chicken Tacos Recipe

Prep the chicken

Pat the chicken breasts dry and slice them into 1/2-inch strips or bite-size pieces for easy taco assembly.

Make marinade

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1 tsp black pepper. Whisk until blended.

Marinate

Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Make aioli

In a small bowl combine 1 cup mayonnaise, 1 tsp minced chipotle peppers in adobo, 1 tsp adobo sauce, 1 tbs lime juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and taste; add more minced chipotle or adobo sauce for extra heat if desired. Refrigerate until ready to use.

Preheat grill or skillet

Heat a grill or heavy skillet (cast iron) over medium-high heat. Brush the grill or skillet with 1 tbs butter or oil to prevent sticking.

Cook chicken

Remove chicken from refrigerator and let sit 5 minutes. Grill or sear the chicken strips in a single layer for 3-4 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Total cook time will depend on thickness. Transfer cooked chicken to a cutting board and let rest 3 minutes, then slice into smaller pieces if needed.

Warm tortillas

Warm 8 tortillas on the grill or in a dry skillet for 20-30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble tacos

Place a small handful (about 1/4 cup) of shredded cabbage on each warm tortilla. Top with equal portions of grilled chicken (about 2 oz per taco). Add sliced avocado, halved cherry tomatoes, thinly sliced red onion, and a sprinkle of cilantro and crumbled cotija. Drizzle 1 to 2 tbs chipotle aioli over each taco. Serve with lime wedges on the side.

Serve

Present tacos immediately while warm. Offer extra chipotle aioli and lime wedges for guests to add as desired.