Spicy Hatch Chili Chicken Mini Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
