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Smoky chicken tacos with pickled pico

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x



  • 3 tablespoons oil
  • 1 ½ lbs skinless, boneless chicken thighs
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup beer/stock/water
  • Corn or flour tortillas

Pickled pico de gallo

  • ½ small red onion, diced
  • 1 jalapeno, seeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • ¼ cup cilantro, chopped
  • 2 cups cherry tomatoes, diced


  1. Start the pico: Combine red onion, jalapeno, lime juice and vinegar in a small bowl. Mix well, cover and let sit while you cook chicken.
  2. Heat oil over medium-high heat. Mix together all spices in a small bowl.
  3. While oil is hot, sprinkle both sides of chicken pieces with half of the spice mixture. Sear chicken for 2-3 minutes on each side until brown.
  4. Pour in beer/stock/water, reduce heat to medium-low and cover. Cook for 15 minutes or until chicken is fully cooked through.
  5. Add remaining spice mixture and shred chicken in pan. Turn off heat.
  6. Add tomatoes and cilantro to pico and stir to combine.
  7. Serve chicken in warm tortillas (I love a cast iron for this), topped with pickled pico de gallo.