Saucy cumin-lime chicken tacos

Updated at: Wed, 28 Feb 2024 17:35:34 GMT

Step 1

Wash and dry produce. Peel and finely chop garlic. Zest and quarter lime. Halve, peel, and thinly slice onion. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

Step 2

In a medium bowl, combine soy sauce, stock concentrate, garlic, cumin, chili powder, juice from half the lime, ¾ tsp sugar, and a big pinch of salt and pepper. Pat chicken dry with paper towels; add to bowl with marinade and stir to combine. Set aside to marinate, stirring occasionally.

Step 3

In a small microwave-safe bowl, combine ¼ of the onion, juice from remaining lime, ½ tsp sugar, 1 TBSP water, salt, and as much jalapeño as you like. Stir until sugar and salt have mostly dissolved. Microwave for 30 seconds; set aside, stirring occasionally, until ready to serve. In a separate small bowl, combine sour cream with lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 4

Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring, until browned and tender, 5-6 minutes. Add chicken and marinade. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes.

Step 5

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Step 6

Divide tortillas between plates; fill with chicken filling and as many pickled veggies (draining first) as you like. Drizzle with zesty crema.

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