The BEST Chicken and Veggie Tacos
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.
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.
Notes
*To cook the tortillas, 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.