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- 1 lb boneless, skinless chicken thighs - 2 tablespoons Sriracha sauce - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon lime juice - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving I love using boneless, skinless chicken thighs for this recipe. They stay juicy and tender. You can swap them for chicken breasts if you prefer. Just remember, breasts cook faster, so watch them closely. The key to flavor is the marinade. Sriracha sauce gives a spicy kick. You can adjust the amount based on your taste. Olive oil adds richness. Garlic brings depth, while cumin and paprika give warmth. Lime juice brightens the dish and balances the heat. For the tacos, I use small corn tortillas. They hold everything well. You can also try flour tortillas if you like. They are softer but may not hold up as well with juicy fillings. Don't forget the toppings! Shredded cabbage adds crunch. Sliced avocado brings creaminess. Fresh cilantro brightens every bite. Lime wedges are a must for that zesty finish. You can also add diced tomatoes, sour cream, or cheese like feta for extra flavor. - Diced tomatoes - Sour cream or Greek yogurt - Cheese (feta or cotija) - Chicken thighs vs. chicken breasts - Alternative heat sources (different hot sauces) - Tortilla options (flour vs. corn) Check out the Full Recipe for more details on how to make these amazing tacos! - Marinate Chicken Start by making the marinade. In a bowl, mix together the Sriracha sauce, olive oil, minced garlic, cumin, paprika, lime juice, salt, and pepper. Stir until combined. Cut the chicken thighs into pieces. Add them to the bowl and coat well with the marinade. Cover the bowl and place it in the fridge for at least 30 minutes. This helps the flavors soak in. For an even better taste, marinate for up to 2 hours. - Prepare Tortillas and Toppings While the chicken marinates, get the tortillas ready. Heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side. This makes them soft and easy to fold. Next, slice the avocado and chop the cabbage. Set these aside, along with fresh cilantro and lime wedges for serving. - Cooking methods (Grill vs. Skillet) You can cook the chicken on a grill or in a skillet. Both methods give great flavor. If you use a grill, it adds a nice smoky taste. For the skillet, you get a nice char without needing a grill. - Cooking duration and temperature Heat your grill or skillet to medium-high. Once hot, add the marinated chicken. Cook for about 6-7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F and has a nice char on both sides. After cooking, let it rest for a few minutes before slicing it into strips. - Layering the ingredients To assemble, take a warm tortilla and place a layer of shredded cabbage on it. Next, add the sliced chicken on top. Follow that with avocado slices and sprinkle fresh cilantro for added flavor. - Serving suggestions Serve the tacos with lime wedges on the side. A squeeze of lime juice enhances every bite. You can also offer extra toppings like diced tomatoes or cheese for those who want more flavor. Enjoy your Spicy Sriracha Chicken Tacos! For a detailed guide, check out the Full Recipe. For the best flavor, marinate the chicken for at least 30 minutes. If you have more time, try to marinate for up to 2 hours. This allows the spices to soak in well. To boost the flavor even more, add a bit of honey or brown sugar to the marinade. This gives a nice balance between sweet and spicy. To check if the chicken is done, use a meat thermometer. The inside should reach 165°F (75°C). If you don’t have a thermometer, cut the thickest part of the chicken. It should be white and juicy, not pink. For a nice char, sear the chicken on high heat for a few minutes on each side. This adds a smoky flavor and makes it look great. Keep your tortillas soft by warming them right before use. You can heat them on a grill or in a pan for about 30 seconds on each side. For wrapping, folding is best for tacos. This method keeps everything packed inside. If you prefer rolling, make sure not to overfill the tortilla. This helps prevent spills and keeps your meal neat. For the Full Recipe, visit the original recipe page. {{image_2}} You can easily make a vegetarian version of these tacos. Instead of chicken, use mushrooms or tofu. Both options absorb flavors well. For mushrooms, I recommend portobello or shiitake. If you choose tofu, press it first to remove excess water. Adjust the spices based on your protein choice. For instance, you might want to add more cumin for a richer flavor. Feel free to switch up the heat! Use different hot sauces or spices to change the taste. Try a smoky chipotle sauce for a deeper flavor. You can also add some sweetness. Pineapple chunks or mango slices bring a tropical twist. These fruits pair well with the spicy Sriracha and add a fun contrast. Think about how you want to serve these tacos. You can make taco bowls instead of traditional tacos. Use rice or quinoa as a base. Top it with your chicken and favorite toppings. Meal prep is also a great option. Cook the chicken ahead of time and store it. You can easily assemble tacos throughout the week. This makes dinner quick and easy! For the Full Recipe, check the main recipe section. To store leftovers safely, place the chicken in an airtight container. This keeps the chicken moist and tasty. You can store it in the fridge for up to three days. Make sure to let the chicken cool before sealing it. For the tortillas and toppings, keep them in separate containers. This helps them stay fresh and crunchy. You can freeze cooked chicken for longer storage. Place it in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. You can freeze the chicken for up to three months. When you're ready to eat, thaw it in the fridge overnight. This keeps it juicy and safe. To maintain texture and flavor, reheat the chicken in a skillet. Heat it over medium heat for about five minutes. This warms the chicken without drying it out. For tortillas, warm them in a dry pan for about 30 seconds on each side. This keeps them soft and pliable. Avoid using the microwave, as it might make them chewy. Enjoy your leftovers with a squeeze of fresh lime! You can reduce the heat by using less Sriracha. Start with one tablespoon instead of two. Adding honey or sugar can also help balance the heat. Serve the tacos with sour cream or Greek yogurt. These toppings cool the spice. Yes, you can use chicken breasts, pork, or even shrimp. Chicken breasts will cook faster. Pork adds a nice flavor, while shrimp cooks quickly and absorbs the marinade well. Each option gives a different taste twist. Use gluten-free corn tortillas. Brands like Mission or La Banderita offer great options. To avoid cross-contamination, use clean utensils. Wash your hands after handling gluten products. Always read labels on sauces for hidden gluten. - Mexican street corn - Refried beans - Fresh salsa or guacamole - Cilantro lime rice These sides balance the spice and add different textures. They also enhance the taco experience. For more ideas, check out my Full Recipe for inspiration! This blog post covered how to make Spicy Sriracha Chicken Tacos. We discussed the main ingredients, preparation steps, and cooking methods. I also shared tips for marinating and cooking chicken to perfection. You learned about variations, gluten-free options, and storage tips for leftovers. Now, you can enjoy these tacos with any twist that excites your taste buds. Try new toppings and flavor profiles to keep this meal fresh. Happy cooking!

Spicy Sriracha Chicken Tacos

Indulge in the vibrant flavors of Spicy Sriracha Chicken Tacos! This quick and easy recipe features tender, marinated chicken thighs grilled to perfection and served in warm corn tortillas with fresh avocado and crunchy cabbage. Perfect for weeknight dinners or weekend gatherings, these tacos are sure to impress. Click to discover the full recipe and elevate your taco night with a spicy twist!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons Sriracha sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon lime juice

Salt and pepper to taste

8 small corn tortillas

1 cup shredded cabbage

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a bowl, combine Sriracha, olive oil, minced garlic, cumin, paprika, lime juice, salt, and pepper. Mix well to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

      Preheat a grill or skillet over medium-high heat. Once hot, add the marinated chicken thighs.

        Cook for 6-7 minutes on each side until the chicken is fully cooked and has a nice char.

          Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

            Warm the corn tortillas on the grill or in a pan for about 30 seconds on each side, until soft.

              Assemble the tacos: Place a layer of shredded cabbage on each tortilla, followed by sliced chicken, avocado, and cilantro.

                Serve the tacos with lime wedges on the side for a fresh squeeze of lime juice.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4