If you’re looking to really take a spin on a weeknight taco, this is a great way to elevate the everyday taco! This taco is filled with different levels of spice that surprisingly all complement each other.
How To Make Earl’s Yucatan Chicken Taco Recipe
Now the base of this dish is the Yucatan Chicken and usually, it is made with achiote paste which can be pretty difficult to find in some grocery stores.
So I used chipotle in adobo sauce and added in the additional seasonings and citrus notes.
When it comes to these recreations, something I try to focus on is also recreating the flavor, without having to buy a very specific ingredient that I may not use very often again.
How To Serve Earl’s Yucatan Chicken Taco Recipe
After marinating the chicken, I then made jalapeno crema, and mine was extra green because I just really like jalapeno and cilantro but you can definitely make it less spicy. The same with the Pico De Gallo, you can add more or less jalapeno depending on your spice preference.
Some optional ingredients for these street tacos is also lime wedges for garnishing and corn for the taco. I saw a lot of photos of this dish and it looked like some were served with corn and others weren’t. The ones I ordered from Earl’s wasn’t but I think it would be a great addition.
Earl’s Chicken Street Taco Tips
I like to use chicken thighs, but it is usually made with chicken breast. Use whatever is your preference.
The spice level in this crema and pico de gallo can vary greatly. Start with a small amount of jalapeno (always remove the seeds!) and add more as required.
It’s best to marinate the chicken overnight, but one hour will work as well.
The Earl’s Chicken Street Taco Recipe
Ingredients
Makes 4-6 small tacos
Yucatan Chicken
2 Chicken Thighs or Breast Cut into Bite Size Slices
1 Tsp Smoked Paprika
1/2 Tsp White Vinegar
1 Tsp Dried Oregano
1 Tsp Garlic Powder
1 Tsp Ground Cumin
1/2 Can Chipotle Pepper in Adobo Sauce
1 Tbsp Orange Juice
1 Tbsp Lime Juice
Jalapeno Crema
1/4 Cup of Mayo
1/4 Cup of Sour Cream
1 1/2 Small Jalapeno with Seeds Removed (If you don’t like it spicy, start with 1/2 a Jalapeno)
1 Tbsp of Canned Green Chilis (Optional, this is what brings the crema spice up a lot so if you don’t like it super spicy, omit it)
3 Tbsp Cilantro
2 Tsp Lime Juice
2 Tsp Fresh Dill
Pico de Gallo
1 Tomato (Finely Diced)
1/4 Cup of Red onion (Finely Diced)
1 Tsp of Jalapeño (About half a Jalapeno, add more if you like it spicy)
1 Tbsp of Chopped Green Chilis (El Paso Can)
1 Tbsp Cilantro (Finely Diced)
1 Tsp Lime Juice
Pinch of Salt
Additional Taco Ingredients
1/2 Cup of Cabbage (Thinly sliced
1 Cup of White Cheddar
Optional: 1/2 Cup of Corn
6 Small Flour Tortillas (6 Inch)
Lime Wedges for Garnishing4-
Instructions
- In a sealable container, add the Chicken, Smoked Paprika, White vinegar, Dried oregano, Garlic powder, Ground cumin, Chipotle Pepper in Adobo Sauce, Orange Juice, and Lime Juice. Marinate overnight or for at least 1 hour.
- In a small bowl, prepare the Pico de Gallo by adding in the Tomato, Red Onion, Jalapeño Cilantro, Lime Juice with a Pinch of Salt. Adjust the spice level as required.
- In small blender, prepare the Jalapeno Cream by combining the Mayo, Sour Cream, Jalapeno, Cilantro, Lime Juice, and Fresh Dill and blend. Adjust the spice level as required.
- Cut cabbage and shred White Cheddar Cheese
- Add 2 Tbsp of Butter into a frying pan and cook marinated chicken. Cook on each side for 2-3 minutes on med high heat. Remove the chicken after it is fully cooked a browned on both sides.
- Make sure your flour tortilla is room temperature or a bit warm (not just out of the fridge) and add in the crema, cabbage, chicken and white cheddar cheese.
- Serve immediately and enjoy!
