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Dinner recipe · from the recipe book

Chicken Thigh Soft Tacos with Roasted Pepper Salsa

Juicy cumin-and-oregano chicken thighs tucked into warm corn tortillas with a charred, tangy roasted pepper salsa, crisp cabbage and crumbly queso fresco.

Chicken Thigh Soft Tacos with Roasted Pepper Salsa

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 2 medium238 gRed bell peppercut into wide strips
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium110 gRed onioncut into thick wedges
  • 3 cloves9 gGarlicunpeeled cloves
  • 1 medium123 gTomatoeshalved
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 cups shredded140 gGreen cabbagefinely shredded
  • 12 tortillas288 gCorn tortillas
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil.
  2. In a large bowl, mix the cumin, oregano, paprika, black pepper and three-quarters of the salt with half of the olive oil; add the chicken thighs and turn to coat.
  3. On one side of the sheet pan, toss the bell pepper, jalapeño, red onion, garlic cloves and tomato with the remaining half of the olive oil. Lay the chicken thighs on the other side.
  4. Roast for 20 to 25 minutes, until the vegetables are charred at the edges and the chicken reaches 165°F (74°C) inside. Let the chicken rest 5 minutes.
  5. Make the salsa: squeeze the roasted garlic from its skins, then finely chop the roasted bell pepper, jalapeño, red onion, tomato and garlic together. Stir in half of the lime juice, half of the cilantro and the remaining quarter of the salt.
  6. Toss the cabbage with the remaining half of the lime juice.
  7. Warm the corn tortillas in a dry skillet over medium-high heat, about 30 seconds per side, and wrap them in a towel.
  8. Slice the chicken into thin strips.
  9. Fill each tortilla with chicken, the cabbage and the roasted pepper salsa, then top with the queso fresco and the remaining half of the cilantro. Serve 3 tacos per person.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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