Summer is all about sizzling flavours and zesty dishes that awaken your taste buds. And what better way to embrace the season than with some mouthwatering Tacos de Pollo (Chicken Tacos) that are not only spicy but also packed with that perfect tanginess? Whether you're hosting a backyard barbecue, enjoying a picnic in the park, or just want to spice up a weeknight dinner, this recipe has you covered.
Set up your grill for indirect cooking, we're aiming for 350f/175c.
Season chicken thighs evenly with a good sprinkle of Hecho A Mano All Purpose seasoning.
Place chicken on the grill for approx 20-25 minutes until it reaches an internal temperature of 165f/74c in the thickest part of the thigh. Once cooked let it rest.
While the chicken is cooking, finely dice the coriander and white onion and set aside. Thinly slice cabbage and set aside. Scoop avocado into a bowl and mash. Add a pinch of salt and a squeeze of lime (and maybe a dash of hot sauce).
Once the chicken has rested, chop roughly across the grain. Heat up your favourite style of tortilla in a pan. Top the warmed tortilla with avocado, layer the cabbage and chicken and garnish with the diced coriander and white onion. Finish with a nice thick drizzle of Sweet & Sour Hot Sauce.
Recipe Note
When heating your tortillas, keep them warm by wrapping them in a clean towel!
