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Griddle Chicken Tacos with Guacamole and Chipotle Salsa

Seasoned chicken thighs cooked on hot griddle with jalapeño and onion, served on oiled street corn tortillas with simple guacamole and smoky chipotle salsa.
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Ingredients Method Notes

Ingredients
  

Chicken:
  • 3 lbs boneless skinless chicken thighs cubed into 1/4-inch pieces
  • 1-2 tablespoons avocado or olive oil
  • 2-3 tablespoons taco seasoning
  • 1 jalapeño diced
  • 1/2 onion diced
  • Yellow street corn tortillas
  • Oil for heating tortillas
Simple Guacamole:
  • 3 ripe avocados
  • Juice of 1 lime
  • 1 teaspoon chili flakes
  • Salt to taste
Chipotle Salsa:
  • 4-5 Roma tomatoes
  • 2-3 chipotle peppers in adobo
  • 2 garlic cloves
  • 1/4 white onion
  • Juice of 1 lime
  • Salt to taste
  • Cilantro optional

Method
 

  1. Cut chicken thighs into uniform 1/4-inch pieces. Toss with 1-2 tablespoons oil and 2-3 tablespoons taco seasoning in a bowl.
  2. Make guacamole by mashing 3 avocados with lime juice, chili flakes, and salt. Cover and set aside.
  3. Make chipotle salsa by charring tomatoes, garlic, and onion quarter until blackened. Blend with chipotle peppers, lime juice, and salt until smooth.
  4. Heat griddle to high heat (400-450°F) for 10-15 minutes until water drops dance and evaporate instantly.
  5. Add seasoned chicken, diced jalapeño, and diced onion to hot griddle all at once. Let sear 2-3 minutes undisturbed, then stir. Continue cooking 8-12 minutes total, stirring every 1-2 minutes, until chicken is cooked through and edges are crispy and charred.
  6. Lightly oil griddle surface. Heat tortillas 10-15 seconds per side until spotted and pliable. Stack in towel to keep warm.
  7. Fill warm tortillas with chicken mixture. Top with guacamole and chipotle salsa. Serve immediately.

Notes

Cut chicken into uniform 1/4-inch pieces for even cooking and maximum crispy edges. Don't overcrowd the griddle or temperature drops and chicken steams instead of sears. Oiling tortillas before heating creates sturdier, more flexible shells. Adjust chipotle pepper amount based on heat preference. The charred vegetables in the salsa add smoky depth. Stack heated tortillas wrapped in towel to maintain warmth and flexibility. Leftover chicken reheats well for meal prep.

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