Peruvian Chicken Tacos

Peruvian-style tacos made with boneless chicken thighs, a homemade corn and tomato salsa, and a spicy homemade Peruvian aji verde sauce.

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servings: 3

total time: 30 minutes

added on 10/18/2024

recipe by: Frankie

INGREDIENTS

CONVERSION CALCULATOR

CHICKEN:
Cut the chicken thighs into strips then place them into a large bowl.
Drizzle the 1 TBSP of olive oil over top of the chicken and sprinkle on the garlic, paprika, cumin, and salt then toss to coat.
Heat a cast-iron pan over medium-high heat.
When the pan is hot, add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes.
Transfer the cooked chicken to a plate and set aside.
CORN AND TOMATO SALSA:
Heat the 1 TBSP of olive oil in the now empty cast-iron pan over medium-high heat.
Add the corn to the pan and cook until the corn is slightly charred, 2 to 3 minutes, then take off the heat and transfer the corn to a large bowl.
Stir the tomato, onion, lime juice, 1/4 tsp salt, and 1/8 tsp black pepper in with the corn then taste and add additional salt & pepper if needed.
AJI VERDE SAUCE:
Add the mayonnaise, cilantro, jalapenos, garlic ricotta, lime juice, and 1/4 tsp salt to a blender or food processor and blend until smooth.
Taste sauce and season with additional salt & pepper if needed.
SERVING:
Warm the tortillas then serve filled with the chicken, salsa, and aji verde sauce.

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