Directions
Chicken tacos with peppers and onions are a traditional Mexican dish that must never be missing at parties and more informal refreshments. The chicken tacos recipe is straightforward, and do not forget that these dishes are also excellent as an ethnic dinner if we want to vary a little from the usual homemade menu or find an alternative to the classic take-away or Chinese pizza.
The fundamental step to preparing perfect chicken tacos is marinating the chicken for the fajitas, the strips of meat cooked on the grill; otherwise, there are no tricks. Choose tasty vegetables and cook them on the grill, too and then cut them into strips and use them to customize your chicken tacos.
We have chosen a very simple combination, but it is rarely unwelcome: onions, peppers, aubergines, and a few spring onions to cool down. Nothing tricky here, but the result is always fabulous: are you ready to prepare the traditional tacos?
Ingredients for chicken tacos with peppers, eggplant, and onions
4 servings
- 4 tortillas
- 2 peppers
- 2 yellow onions
- 3 spring onions
- 1 eggplant
- 600 grams of chicken
- 4 cloves of garlic
- 30 grams of extra virgin olive oil
- 10 grams of salt and pepper
For the chicken marinade
- 6 cl of tequila
- 45 grams of olive oil
- 1 lime
- 25 grams of thyme
- 35 grams of fresh coriander
- 5 grams of chili powder
- 6 grams of cumin
- 12 grams of salt
- 8 grams of pepper
How to make Mexican chicken tacos
Let’s start with the marinating of the chicken: squeeze and grate the lime and mix all the ingredients in a baking dish, put the chicken in it, and cut into strips 5 cm long and 1 cm wide. Mix well, cover, and leave to marinate in the refrigerator for 3 hours.
Meanwhile, let’s prepare the vegetables.
Crush the garlic and put it in the oil with salt and pepper. It will be used later to season the vegetables as you grill them.
Eggplants first: cut them into slices and put them in a colander with coarse salt for 1 hour.
Then rinse them, dry them, grease them with oil, grill them for 3 minutes per side, and then cut them into fajitas, like chicken. Put them in the oil flavored with garlic.
Okay, the peppers now. Roast them on the flame or the grill at a high temperature. The peel should be charred. When they are black, put them in a bowl and cover with plastic wrap and leave them in the sauna for 15 minutes. Remove the foil, and, as if by magic, the peppers will peel effortlessly! Cut them into fajitas, and guess what? That’s right, put them in the bowl with oil and garlic.
Finally, the onion: cut it into slices not too thin, grease with oil, cook on the grill for 4 minutes per side, or even in a pan, then put the caramelized onion with aubergines and peppers.
Oh, now the spring onion: it’s fine raw too, but if you want a more delicate taste, sear it in a pan for 5 minutes. Now, heat and keep the vegetables warm, so it will be easier to cook the chicken and serve everything at the right temperature.
Still a little effort, now we are!
Cooking chicken fajitas
Drain the fajitas from the marinade and grill them for 7-8 minutes, cooking them on all sides. 2 minutes from the end of cooking the chicken, place the tortillas on the grill or in a pan and heat them for 1 minute on each side.
When the chicken is cooked, put it in a bowl and bring all the ingredients to the table, where each diner will prepare their own tacos at will, filling it with the chicken fajitas and grilled vegetables.
Which wine goes well with chicken tacos with peppers, onions, and aubergines?
We choose a spicy and robust wine like Sagrantino di Montefalco from the Scacciadiavoli winery.
If you want to combine a cocktail, let’s stay in Mexico with a classic Margarita.
