Cherry Chicken Tacos
Shake up taco night with this fun twist!
Ingredients
- 4 Bone in, skin on chicken thighs
- ½ Yellow onion diced
- Tortillas warmed on the stove
- Queso Fresco crumbled
- Parsley or cilantro roughly chopped
- Lime wedges for serving
For the marinade
- 2 Cloves garlic minced
- 2 Tablespoons fresh lime juice
- 1 Tablespoon avocado oil (or other neutral oil)
- ½ Teaspoon kosher salt
- ½ Teaspoon adobo seasoning
- ½ Teaspoon paprika
- ¼ Teaspoon garlic powder
- ¼ Teaspoon cayenne
- ¼ Teaspoon pepper
For the cherries
- 2 Cups cherries halved and pitted
- 1 Tablespoon fresh lime juice
- Pinch of kosher salt
- Dash of cayenne
Instructions
- Add the chicken and all of the ingredients for the marinade to a zip top bag and shake to coat the chicken. Marinate for at least 1 hour.
- Heat a cast iron pan over high heat. In a bowl, toss the halved cherries with the lime, salt and cayenne. When the pan is hot, pour the cherries in and stir. Cook for about 5 minutes or until the cherries are hot and the juices have thickened. Remove from pan and cover with foil to keep warm until ready to use.
- Add a splash of avocado oil (or other neutral oil) to the pan and add the onions. Cook the onions until soft and slightly brown; about 3 minutes. Place the chicken in the pan, skin side down. Sear the skin for about 5 minutes and then flip to cook the other side. Add a cup of water to the pan and let the chicken cook through; about 20 minutes.
- Remove the chicken from the pan and place on a plate. Take the chicken off the bone and shred with two forks. Add the shredded chicken back into the pan to crisp up a bit and soak up the pan juices.
- Char the tortillas over open flame and then assemble the tacos. Tortilla, chicken, cherries, crumbled queso fresco, parsley or cilantro and a squeeze of lime.
- Enjoy cherry season!