Looking for a new recipe for Taco Tuesday? We got you covered with our Chicken and Veggie Tacos! You absolutely have to try these tacos, I have been making these tacos for years and they are unbelievably delicious.
These tacos are loaded with marinated and broiled chicken thighs, peppers and carrots. Served on a charred corn tortilla with a delicious jalapeno sauce inspired by Chile Toreados.
Taco Ingredients
To make these tacos you will need:
- Chicken Thighs
- Peppers– Use whatever blend of peppers you prefer. I used a combination of bell and Anaheim peppers.
- Carrots
- Jalapeno
- Low Sodium Tamari- I use a gluten free tamari. You can also substitute low sodium soy sauce.
- Corn Tortillas – Flour tortillas can be used as well.
How to make Chicken and Veggie Tacos
Prepping
To start, I quickly marinate chicken thighs in low-sodium tamari (or soy sauce), lime, cumin, coriander, paprika and oregano. Cover and set aside in the refrigerator. I let the chicken sit in the fridge while preparing and cooking the veggies.
Next, wash and cut the peppers and carrots. Slice the peppers into ½ inch strips. Cut the carrots into strips that are similar in length and width to the pepper strips.
Next, I season the vegetables in the same spices that were used for the chicken marinade. Place the vegetables in a large bowl and thoroughly coat with oil, paprika, oregano, cumin and coriander. Toss the veggies on a large, greased baking sheet. Separate so none of the veggies are touching.
Cooking
The chicken and vegetables are cooked under the broiler. This cooks the chicken and veggies very quickly and yields a beautiful char.
Turn your broiler on high heat and place your oven’s rack about 3-4 inches below the broiler. The veggies will take about 15 minutes cooking. Flipping the vegetables halfway through cooking. Stay close to the oven while cooking and check often. The veggies will be done when slightly chard and soften. You still want them to have a little bit of a bite.
Remove the veggies and add the chicken to the same baking sheet. Cook under the broiler for about 10 minutes, flipping halfway. The chicken will be done when a thermometer reads 165 degrees fahrenheit
The Sauce
This jalapeno sauce may be my favorite part of the recipe. It is incredibly flavorful and savory, it adds the perfect touch to the tacos.
The sauce is inspired by Chile Toreados. Classic Chile Toreados is made with charred chilies, typically jalapenos or serrano peppers, and onions that are seasoned with lime and soy sauce.
In our recipe, two jalapenos are thinly sliced and cooked in oil until softened. Then, low-sodium tamari (or soy sauce) and lime juice is mixed in. Add the sliced jalapenos to the tacos with a little bit of the tamari and lime sauce. The sauce is subtly spicy, a little goes a long way!
Assemble Your Tacos and Enjoy!
Right before serving, heat your tortillas. You can do this in an ungreased pan over medium heat or over an open flame. I will turn my gas stovetop over medium heat and put the tortillas right over the flam, using tongues, until both sides are lightly browned. Be very careful and stand by your stove if you choose this method!
Assemble your tacos by adding sliced chicken, peppers, carrots and the jalapeno slices. I also top cilantro and a couple slices of radish. Serve additional jalapeno sauce on the side.
This is one of my favorite recipes to make, I hope you enjoy it as much as I do!
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The BEST Chicken and Veggie Tacos
Ingredients
Chicken Marinade
- 1 lb chicken thighs
- 2 tbsp oil
- 2 tbsp low-sodium tamari Gluten free if necessary or low sodium soy sauce.
- 2 tbsp lime juice
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp oregano
Vegetables
- 2 peppers Sliced into 1/2 inch strips. Use whatever blend of peppers you prefer. I used a bell and Anaheim pepper.
- 3 large carrots Sliced into 1/2 inch strips. Similar to the size and length of the peppers.
- 2 tbsp oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp oregano
- salt and pepper
Jalapeno Sauce
- 2 Jalapenos Thinly sliced.
- 2 tbsp oil
- 1/4 cup low sodium tamari Gluten free if necessary or low sodium soy sauce.
- 2 tbsp lime juice
For the tacos
- corn tortillas
- sliced radish
- cilantro
Instructions
- Combine the chicken thighs with all of the ingredients for the marinade. Cover and let sit in the refrigerator while preparing the vegetables.
- In a large bowl, combine the cut vegetables with the oil and spices. Stir well so the vegetables are evenly coated.
- Toss the vegetables on a large, greased baking sheet. Separate so none of the carrots or peppers are touching.
- Turn your oven broiler on high and place the oven rack 3-4 inches from the heat.
- Cook the vegetables for about 15 minutes. Flipping the vegetables halfway through cooking. Stay close to the oven while cooking and check often. The veggies will be done when slightly chard and soften. You still want them to have a little bit of a bite.
- Remove the vegetables from the baking sheet and set aside.
- Add the chicken to the same baking sheet. Cook under the broiler for about 10 minutes, flipping halfway. The chicken will be done when a thermometer reads 165 degrees Fahrenheit.
The Jalapeno Sauce
- In a small sauce pan, heat oil over medium heat. Add the sliced jalapeno and cook until softened, stirring often. This will take about 5 minutes.
- Turn off the heat and add the tamari and lime juice.
Assemble the tacos
- Right before serving, heat your tortillas. You can do this in an ungreased pan over medium heat or over an open flame.*
- Assemble your tacos by adding sliced chicken, peppers, carrots and the jalapeno slices. I also top cilantro and a couple slices of radish. Serve additional jalapeno sauce on the side.
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