Peruvian Aji Chicken Tacos
Discover a vibrant taste explosion with these Spicy Aji Chicken Tacos, featuring succulent chicken marinated in Peruvian aji amarillo and lime, nestled in warm tortillas with fresh toppings. A perfect blend of heat and fresh flavors.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp aji amarillo paste
- 2 tbsp lime juice
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 2 cloves garlic minced
- 1 tbsp olive oil
- 12 count small corn tortillas
- 0.5 cup red onion thinly sliced
- 0.25 cup cilantro chopped
- 1 count avocado diced
- 0.25 cup queso fresco crumbled
- 1 count lime cut into wedges
Instructions
- Cut chicken thighs into 1/2-inch strips. In a bowl, combine aji amarillo paste, lime juice, cumin, smoked paprika, minced garlic, and olive oil. Add chicken strips and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and lightly charred.
- While chicken cooks, warm the corn tortillas. You can do this in a dry skillet for 30 seconds per side, microwave briefly, or wrap in foil and heat in the oven.
- Assemble the tacos: Place cooked chicken in warm tortillas. Top with sliced red onion, chopped cilantro, diced avocado, and crumbled queso fresco (if using).
- Serve immediately with lime wedges.
Notes
For extra heat, add a touch of rocoto paste. Serve with a sprinkle of queso fresco or cotija cheese. Leftover chicken is great in salads or sandwiches.