Chicken Thigh Tacos with Pickled Red Onion, Crispy Chicken Skin and Pico de Gallo
By M&S Food
Published on 28 August 2024
Taco night just got a serious upgrade thanks to chef Jack Stein’s Mexican-inspired recipe, as featured on M&S’s Cooking with the Stars. Load tacos with tender, shredded chicken thighs, zesty pico de gallo salsa, chipotle soured cream and golden crispy chicken skin.
Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 8 M&S Select Farms British free-range skin-on, bone in chicken thighs
- 2 tbsp vegetable oil
- 2 tsp chinese five spice
- 1 red onion, finely chopped
- 230g pack M&S Vine Ripened Claret Tomatoes, halved, deseeded and finely chopped
- 2 red chillies, deseeded and finely chopped
- 1 lime, juice only
- 1 tsp caster sugar
- 4 tbsp coriander, leaves chopped
- 1 tbsp olive oil
- 8 soft tortilla wraps
- 1 tsp cook with M&S Hot Chipotle Chilli Paste
- 4 tbsp sour cream
- 2 ripe avocados, cubed
- 6 tbsp M&S pickled red onions, drained
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Carefully remove the skin from the chicken thighs.Step 2
Set the chicken thighs in a roasting tin and toss with the vegetable oil, five spice and seasoning. Cook for 30-35 mins until the juices run clear and chicken is cooked through. Allow to cool slightly then shred the meat and set aside.Step 3
While the chicken cooks, place the skin in a cold non-stick frying pan and cook for 6-8 mins, flipping occasionally, until crispy. Remove and set aside on kitchen paper to cool then roughly chop.Step 4
Meanwhile, make the pico de gallo. Put the red onion, tomatoes, chilli, lime juice, sugar and coriander in a bowl, mix well and season to taste.Step 5
Using the same pan you used to fry the chicken skin, fry the shredded thigh meat for 2-3 mins until crispy. Remove with a slotted spoon.Step 6
Add the olive oil to the same pan and fry the wraps for 30 secs – 1 min on each side until charred.Step 7
Stir the chipotle into the sour cream.Step 8
To serve, stuff the charred tortillas with the chicken, pico de gallo, soured cream, avocado, pickled red onion, crispy chicken skin and lime wedges.