Spicy Hatch Chili Chicken Mini Tacos Recipe

Introduction

These Spicy Hatch Chili Chicken Mini Tacos are bursting with vibrant flavors and just the right amount of heat. Perfect for parties or a fun weeknight dinner, they combine tender chicken with smoky Hatch chiles and fresh toppings for a deliciously satisfying bite.

Ingredients

• 4-5 fresh Hatch chiles
• 1 lb boneless, skinless chicken thighs
• Mini corn tortillas (about 12)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp oil (vegetable or olive oil)
• Fresh cilantro, chopped (for garnish)
• Diced tomatoes (for garnish)
• 1 avocado, sliced (for garnish)
• 1 lime, cut into wedges

Instructions

1. Prepare the chiles: Roast the Hatch chiles over an open flame or under the broiler until the skins are charred. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and finely chop the chiles.
2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, cumin, paprika, and half the cayenne pepper. Cook for 5-7 minutes per side until golden and cooked through. Remove and let rest, then shred or chop into bite-sized pieces.
3. Sauté the aromatics: In the same skillet, add more oil if needed. Sauté the chopped onion and minced garlic for 3-4 minutes until translucent. Add the chopped Hatch chiles and remaining spices, stirring to combine.
4. Combine chicken and chiles: Return the chicken to the skillet and mix with the chile and onion mixture. Cook together for 2-3 minutes to meld flavors. Adjust seasoning with salt and pepper as desired.
5. Warm the tortillas: Heat the mini corn tortillas in a separate skillet over medium heat for about 30 seconds per side until warm and pliable. Alternatively, wrap in foil and warm in a 350°F oven for 10 minutes.
6. Assemble the tacos: Spoon the spicy chicken mixture onto each tortilla. Top with fresh cilantro, diced tomatoes, avocado slices, and a squeeze of lime juice for a bright finish.

Tips & Variations

• Use canned roasted Hatch chiles if fresh ones aren’t available; just drain and chop before adding.
• For extra smoky flavor, add a dash of smoked paprika or chipotle powder to the spice mix.
• Swap chicken thighs for boneless chicken breast if you prefer leaner meat; cooking times may be slightly shorter.
• Add a drizzle of crema or sour cream for a cooling contrast to the spicy filling.

Storage

Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate, wrapped in foil or a towel to prevent drying. Reheat the chicken in a skillet over low heat until warmed through, and warm tortillas before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the chicken mixture a day in advance and refrigerate it. Warm it thoroughly before assembling the tacos to keep the flavors fresh.

How spicy are Hatch chiles?

Hatch chiles have a mild to moderate heat level, but this can vary. Adjust the amount of cayenne pepper to increase or decrease the spiciness according to your preference.

Spicy Hatch Chili Chicken Mini Tacos Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

These Spicy Hatch Chili Chicken Mini Tacos are packed with bold flavors from roasted Hatch chiles, tender seasoned chicken thighs, and a vibrant mix of fresh toppings. Perfect as a flavorful appetizer or party snack, these bite-sized tacos combine smoky, spicy, and fresh elements that will delight flavor lovers looking for a quick and satisfying meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12–16 mini tacos 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Chicken and Chili Mixture

• 4 fresh Hatch chiles
• 1 lb boneless, skinless chicken thighs
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons oil (vegetable or olive oil)

For the Tacos and Garnishes

• Mini corn tortillas (about 12-16)
• Fresh cilantro, chopped, for garnish
• 1/2 cup diced tomatoes
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Prepare the chiles: Roast the Hatch chiles over an open flame or under a broiler until the skins are blackened and charred. Transfer them to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skins, remove all seeds, and finely chop the chiles.
2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, cumin, paprika, and half the cayenne pepper. Cook the chicken for 5-7 minutes per side until fully cooked and golden brown. Remove from the skillet and let it rest for a few minutes, then shred or chop into bite-sized pieces.
3. Sauté the aromatics: In the same skillet, add a little more oil if needed. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onion is translucent. Stir in the chopped roasted Hatch chiles and the remaining spices (cumin, paprika, cayenne). Mix well to combine flavors.
4. Combine chicken and chiles: Return the shredded chicken to the skillet with the onion and chile mixture. Stir to coat the chicken evenly and cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust salt and pepper if necessary.
5. Warm the tortillas: Heat a clean skillet over medium heat. Warm the mini corn tortillas for about 30 seconds on each side until they are soft and pliable. Alternatively, wrap them in foil and warm in an oven preheated to 350°F for 5-7 minutes.
6. Assemble the tacos: Spoon a generous amount of the spicy chicken mixture onto each warmed mini tortilla. Top with chopped fresh cilantro, diced tomatoes, avocado slices, and a squeeze of fresh lime juice for brightness. Serve immediately and enjoy!

Notes

• Roasting the Hatch chiles adds a smoky depth; if unavailable, substitute with roasted poblano peppers.
• Adjust cayenne pepper according to your preferred spice level.
• For a gluten-free dish, ensure the corn tortillas are certified gluten-free.
• Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to add cheese such as crumbled queso fresco for extra flavor if desired.

Keywords: Spicy chicken tacos, Hatch chili recipes, Mini tacos, Mexican appetizers, Flavorful chicken tacos