Recipe by Marcus Webb · Serves 4 · Easy
Why these tacos work
A taco night is an assembly job, so every component has to earn its place: citrus-and-achiote chicken with real char, a five-minute charred salsa, quick-pickled onions for bite, and tortillas warmed directly over the flame.
Marinate the chicken while you prep everything else — even 20 minutes makes a difference.
Prep20 min
Cook25 min
Serves4
LevelEasy
Ingredients
- 700g chicken thighs, boneless
- Juice of 2 oranges and 2 limes, 2 tbsp oil
- 1 tbsp achiote paste, 2 garlic cloves
- 12 small corn tortillas
- 4 tomatoes, 1 onion, 1 jalapeño (salsa)
- Coriander, pickled onions, lime wedges
Method
1
Marinate. Coat the chicken in citrus, achiote, garlic and salt. Rest at least 20 minutes, up to 4 hours.
2
Char the salsa. Blacken tomatoes, onion and jalapeño in a dry pan, blitz roughly with salt and lime.
3
Grill the chicken. Over fierce heat, 5–6 minutes per side until charred and just cooked through. Rest 5 minutes.
4
Warm the tortillas. Directly over the flame or in a dry pan, 20 seconds per side. Keep wrapped in a cloth.
5
Build. Chop the chicken, pile onto tortillas with salsa, onions, coriander and lime. Two per person, minimum.
Kitchen notes
Thighs over breast
Thighs stay juicy over fierce heat where breast dries out. Non-negotiable for tacos.
Double up thin tortillas
Corn tortillas tear under juicy fillings. Two per taco keeps everything intact.
Acid at the end
A final squeeze of lime over the built taco wakes up every other flavour.
