Easy and Delicious Chicken Tacos with Radish and Jalapeños

Did You Know…

The word “tacos” originally referred to gunpowder wrapped in small pieces of paper? At least that’s what historian, Jeffrey M. Pilcher, argues. According to Pilcher, the word originated in the silver mines of Mexico back in the 18th century. However, others believe the word comes from the Nahuatl words “tlahco” or “tacuali” both meaning “half” or “in the middle”. What we can agree on is that the tacos we’ve come to love didn’t surface until the end of the 19th century where the words “tacos de minero” (or miner’s tacos) first appeared on record.

How did tacos get to America?

Tacos likely first entered the U.S. in the late 1800s/early 1900s as Mexican migrants made their way to the states. Although originally viewed as “low-class” or “street food”, this dish slowly started gaining popularity. Tacos continued to evolve in the U.S., in large part due to the lack of availability of certain Mexican ingredients. The Americanization of tacos, largely spurred by the mass-marketing of the dish by Glen Bell (founder of Taco Bell), has certainly cemented a place in American cuisine. However, this style of taco has never really caught on in predominantly Mexican areas. Today, many Americans actively seek out “authentic” tacos reflecting the culinary diversity of Mexico.

Chicken tacos for dinner anyone?

In traditional Mexican culture, certain tacos are meant to be eaten at specific meals – seafood tacos for lunch and antojito (or snack/tapas) style tacos for dinner. If you ask me, these chicken tacos are the perfect meal regardless of the time of day.

The first step to making these delicious tacos is to marinate your meat. I like to use a blend of garlic, lime, olive oil, salt and pepper, onion and garlic powder, cumin, coriander, and smoked paprika. I typically let marinate for at least 30 mins, but feel free to throw these together and let sit overnight if you want a more infused flavor. 

While the chicken is marinating, start chopping the radishes and jalapeno. Season with a little salt and pepper to taste before adding the vinegar and water for a sort of quick pickling process.

I had some extra peppers and onions I wanted to use, so I quickly chopped those up, seasoned with a little salt, pepper and taco seasoning, and threw them in a hot cast iron skillet to saute until translucent. This step is totally optional, but also a great way to get rid of some veggies that might be on the cusp of going bad in your fridge.

Set the sauteed peppers and onion aside and add more oil to the skillet before placing the marinated chicken thighs in the hot skillet. Let cook for about 12-15 minutes (or 6-7ish minutes on each side). Be sure to use a meat thermometer to confirm the chicken has been cooked to at least 165 degrees before removing from the heat. 

Let rest for about 5 minutes before dicing the chicken. 

Now it’s time to assemble the chicken tacos! I made an avocado lime crema for mine (check out this yummy recipe from Isabel Eats). Feel free to use shredded lettuce, tomatoes, sour cream, or whatever other toppings you enjoy on your taco.