Name: Crispy Griddle Tacos with Smoky Chipotle-Lime Slaw
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 small corn tortillas; 12 oz boneless skinless chicken thighs (or sub with mushrooms for vegetarian); 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 cup finely shredded green cabbage; 1/4 cup red onion, thinly sliced; 1/4 cup cilantro, chopped; 1/4 cup mayonnaise; 1 tbsp lime juice (plus extra wedges for serving); 1 chipotle pepper in adobo, minced (or 1 tsp chipotle powder); 1/2 cup queso fresco, crumbled; 1 avocado, sliced; 1/2 cup salsa verde (store-bought or homemade)

Crispy Griddle Tacos with Smoky Chipotle-Lime Slaw

SteamedLemon1929

These griddle tacos are a sunshine-filled tribute to California’s love of fresh, vibrant flavors and al fresco eating. Smoky, tender chicken is seared to perfection on a hot griddle, then tucked into warm corn tortillas and topped with a cool, creamy chipotle-lime slaw that adds crunch and tang. Salty queso fresco, buttery avocado, and bright salsa verde finish each bite, creating a dynamic interplay of texture and taste. Perfect for a summer evening, these tacos are both satisfying and refreshing, ideal for sharing outdoors with friends or family.

Ingredients

Instructions

Pat chicken thighs dry and cut into bite-sized pieces. In a bowl, toss chicken with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
Heat a griddle or large skillet over medium-high. Add chicken and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove and keep warm.
Meanwhile, in a bowl, whisk together mayonnaise, lime juice, and minced chipotle. Add cabbage, red onion, and cilantro; toss to coat. Season with salt to taste. Set aside.
Wipe griddle clean. Warm tortillas directly on the griddle for about 30 seconds per side, until soft and lightly charred in spots. Keep warm under a towel.
To assemble each taco: Place a generous spoonful of chicken on a tortilla. Top with chipotle-lime slaw, queso fresco, a few slices of avocado, and a drizzle of salsa verde.
Serve immediately with lime wedges on the side.