Name: Spicy Hatch Chili Chicken Mini Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes; ½ tsp smoked paprika; Salt and freshly ground black pepper, to taste; 1 tsp olive oil; 1 fresh Hatch green chili, seeded and minced (half of the total); 1 tbsp chipotle in adobo, finely chopped; 1 tbsp honey; 2 tbsp lime juice (about 1 lime); 1 fresh Hatch green chili, seeded and minced (the remaining half); 8 small corn mini-tortillas; 1 cup red cabbage, thinly sliced; ¼ cup fresh cilantro, chopped

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Introduction

These Spicy Hatch Chili Chicken Mini Tacos are a flavorful bite-sized treat perfect for any occasion. Tender chicken thighs marinated with smoky spices and Hatch green chilies deliver a vibrant kick, complemented by a tangy lime and honey glaze. Easy to assemble and delightfully fresh, they make an irresistible appetizer or light meal.

Four small yellow corn tacos are lined up closely on a wooden board placed on a white marbled texture surface. Each taco has three main layers: the bottom layer is finely shredded light green lettuce, the middle layer is a piece of dark, grilled meat with a slightly charred texture and reddish-brown sauce, and the top layer is a mix of bright red diced tomatoes and finely chopped green cilantro, all sprinkled with white crumbled cheese. In the background, there are lime wedges slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
8 small corn mini-tortillas
1 cup red cabbage, thinly sliced
2 fresh Hatch green chilies, seeded and minced
1 tbsp chipotle in adobo, finely chopped
2 tbsp lime juice (about 1 lime)
1 tbsp honey
1 tsp olive oil
¼ cup fresh cilantro, chopped
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste

Instructions

Step 1: In a medium bowl, combine the cubed chicken with ½ teaspoon smoked paprika, a pinch of salt, and half of the minced Hatch chilies. Drizzle with 1 teaspoon olive oil and toss to coat. Let the chicken rest for 10 minutes to marinate.
Step 2: While the chicken marinates, prepare the Hatch chili glaze. In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon honey, the remaining minced Hatch chilies, and the chopped chipotle until glossy and slightly thick. Adjust consistency with a splash of water if needed.
Step 3: Warm the corn mini-tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds until pliable.
Step 4: Cook the marinated chicken in the same skillet over medium-high heat. Add the chicken cubes and cook for about 5-7 minutes, turning occasionally, until cooked through and slightly charred.
Step 5: Toss the cooked chicken with the prepared Hatch chili glaze, making sure each piece is nicely coated.
Step 6: To assemble, place 2-3 pieces of glazed chicken on each mini tortilla. Top with thinly sliced red cabbage and fresh cilantro. Season with salt and pepper to taste, then serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade or use more chipotle in adobo.
Try substituting chicken thighs with boneless chicken breast for a leaner option.
Swap red cabbage for shredded lettuce or radishes for a different crunch and flavor.
Use regular-sized tortillas for a heartier taco experience.

Storage

Store leftover cooked chicken and glaze separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped to prevent drying out. Reheat chicken gently in a skillet or microwave until warm before assembling tacos.

How to Serve

A row of four small tacos on a wooden platter is shown, each taco made with a yellow corn tortilla that has a slightly crispy texture and charred edges. The bottom layer inside the tortilla is shredded light green lettuce, topped with a thick piece of dark brown, grilled meat coated with a bright red sauce. Above the meat, there are small diced red tomatoes and finely chopped green cilantro, sprinkled with white crumbled cheese all over. In the background, lime wedges add a bright green contrast. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chilies instead of fresh Hatch chilies?

Fresh Hatch chilies provide a unique bright flavor and mild heat that dried chilies can’t fully replicate. However, you can substitute with mild dried green chilies or poblano peppers, adjusting quantities to taste.

How do I make these tacos less spicy?

Reduce the amount of Hatch chilies and chipotle in adobo, or remove the seeds from the chilies to lower the heat. You can also add a dollop of sour cream or avocado to help balance spiciness.