Spicy Hatch Chili Chicken Mini Tacos Recipe
These Spicy Hatch Chili Chicken Mini Tacos are a flavorful and vibrant appetizer or snack featuring tender marinated chicken thighs coated in a smoky, spicy Hatch chili and chipotle glaze. Served on warm corn mini-tortillas and topped with fresh red cabbage and cilantro, they offer a perfect balance of heat, sweetness, and tanginess with a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 mini tacos 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chicken Marinade
- 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)
Hatch Chili Glaze
- 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)
Taco Assembly
- 8 small corn mini-tortillas
- 1 cup red cabbage, thinly sliced
- ¼ cup fresh cilantro, chopped
Instructions
- Marinating the Chicken: In a medium bowl, combine the cubed chicken thighs with ½ teaspoon smoked paprika, a pinch of salt, freshly ground black pepper, and half of the minced Hatch chilies. Drizzle with 1 teaspoon olive oil and toss everything together to evenly coat the chicken pieces. Let the mixture rest for 10 minutes to allow the flavors to meld.
- Preparing the Hatch Chili Glaze: While the chicken rests, prepare the glaze by whisking together 2 tablespoons lime juice, 1 tablespoon honey, the remaining minced Hatch chilies, and the finely chopped chipotle in adobo. Whisk until the glaze is glossy and slightly thick. If the glaze is too thick, add a small splash of water to reach desired consistency.
- Cooking the Chicken: Heat a dry skillet over medium heat. To warm the corn mini-tortillas, either place them in the skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds until soft and pliable. Then, add the marinated chicken cubes to the skillet and cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove from heat and toss the cooked chicken in the prepared Hatch chili glaze to coat evenly.
- Assembling the Tacos: Distribute 2-3 pieces of the glazed chicken onto each warmed mini tortilla. Top with a small amount of thinly sliced red cabbage for crunch and sprinkle with chopped fresh cilantro for brightness and an herby finish.
Notes
- You can adjust the spice level by using fewer Hatch chilies or omitting the chipotle if desired.
- If fresh Hatch chilies are unavailable, substitute with poblano or Anaheim peppers.
- To make this recipe gluten-free, be sure to use certified corn tortillas.
- These mini tacos make a great appetizer for parties or a light dinner paired with a fresh salad.
- For added creaminess, serve with a dollop of sour cream or crema.
Keywords: Spicy Hatch Chili Chicken, Mini Tacos, Mexican Appetizer, Chicken Tacos, Hatch Chili Recipe
