Description
Make crispy, flavorful smashed chicken for tacos using a simple pressing method. This recipe includes a zesty avocado crema topping.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, pounded thin
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 small corn or flour tortillas
- For Avocado Crema: 1 ripe avocado, 0.5 cup sour cream or Greek yogurt, 1 tablespoon lime juice, pinch of salt
- For Toppings: Shredded cabbage, chopped cilantro, lime wedges
Instructions
- In a bowl, toss the pounded chicken thighs with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat a large, heavy skillet or cast-iron pan over medium-high heat. Place two or three seasoned chicken pieces in the hot pan, ensuring they do not overlap.
- Immediately place a piece of parchment paper over the chicken. Place a heavy, flat object (like another heavy pan or a foil-wrapped brick) on top of the parchment paper to press the chicken flat.
- Cook for 4 to 5 minutes until the bottom is deeply browned and crispy.
- Remove the weight and parchment paper. Flip the chicken and cook for another 3 to 4 minutes until cooked through and the second side is crispy. Remove chicken and set aside. Repeat with remaining chicken.
- While chicken cooks, prepare the crema: Blend avocado, sour cream or yogurt, lime juice, and salt until smooth. Add a teaspoon of water if the mixture is too thick.
- Warm the tortillas in a dry skillet or directly over a low gas flame until pliable and slightly charred.
- Roughly chop the smashed chicken pieces.
- Assemble the tacos: Layer the chopped smashed chicken onto the warm tortillas. Top with shredded cabbage, a drizzle of avocado crema, and fresh cilantro. Serve immediately with lime wedges.
Notes
- Use a sturdy spatula to scrape the chicken from the pan to keep the crispy crust intact when flipping.
- For the best smash, pound the chicken thighs to an even 1/4-inch thickness before seasoning.
- If you do not have a heavy press, use two metal spatulas to press down firmly on the chicken while it cooks.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan Frying/Pressing
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 40
- Cholesterol: 110