Crunchy Chicken Tacos With Pepita Pesto
A frequent conversation in our house is often assessing which meal we would choose to be our last (or which we would eat for the rest of our lives). Fascinating, huh? 9.5/10 times both Sam and I usually choose something with a Mexican flare. I don’t think I could ever get tired of the flavors in a well-rounded taco. A good tortilla that molds to the filling, flavorful, juicy meat, puckering limes, and I (personally) love a crunchy veggie. Usually in a carne asada that comes from a radish, but today, I’ve got a super crunchy chicken taco that calls for something a little different..
Carrots! Sliced thinly enough to add the perfect crunch and offset the delicious homemade pepita pesto. We make a taco variation every week, if not every-other. Sam will throw meat on the Traeger, or I’ll whip up the occasional vegetarian version (ever tried cauliflower tacos? they’re amazing). But these crunchy chicken tacos are the simplest, most satisfying meal that are perfect for any night of the week.
It’s an effortless start: season the chicken up with your favorite seasoning (i like Siete Foods
Plus, I love any meal that is bursting with color and flavor, and this one falls under both. Protein, nutrients, healthy fats- it packs a serious punch. For the pepita pesto, you can whip up a big batch if you’re serving a crowd, or have leftovers for spreading on toast, drizzling over nachos, roasted sweet potatoes, or veggies. But most importantly: you’ll want to spoon on a hefty amount over these tacos..
Scroll on to find the full recipe for these Crunchy Chicken Tacos with Pepita Pesto, and make sure to leave a comment or tag me on Instagram @everydayfroma if you make them! Enjoy..
Crunchy Chicken Tacos With Pepita Pesto
Ingredients
For the Tacos
- 1 lb boneless skinless chicken thighs
- 1-2 tbsp your favorite taco seasoning
- 2 tbsp avocado oil or extra virgin olive oil
- juice of 1/2 lime
- 2 large carrots julienned
- 1 batch pickled red onions (recipe below)
- 1 batch pepita pesto (recipe below)
- cilantro, lime wedges, & sliced avocado for garnish
- 8-10 corn tortillas
For the Pickled Red Onions
- 1 medium red onion sliced
- 1 cup water
- 1/2 cup white vinegar
- 1 tbsp coconut sugar
- 1 1/2 tsp salt
For the Pepita Pesto
- 1 bunch cilantro stems removed
- 3 garlic cloves roughly chopped
- 1/2 cup raw pepitas (pumpkin seeds)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup avocado oil
- juice of 1/2 lime
Instructions
For the Pickled Red Onions
- Place the sliced onion in a large bowl or airtight container.
- In a medium saucepan, bring the water, vinegar, sugar, and salt to a boil. Remove from heat and pour over the onions. Let sit at room temperature for at least 30 minutes-1 hour.
For the Cilantro-Pepita Pesto
- Combine all of the ingredients for the pesto in a high-powered blender. Pulse until the mixture comes together, but still remains a little chunky. Set aside.
For the Tacos
- Pat the chicken thighs with a paper towel and season with your favorite taco seasoning plus a squeeze of lime.
- Heat the oil in a skillet over medium-high heat. Once hot, sear the chicken until browned and cooked through, about 5 minutes each side. Remove from the pan and shred with two forks (or roughly chop) and squeeze with the remaining lime.
- To assemble: char the tortillas over an open flame (I do this on my stove, it makes for the best flavor!)
- Lay each tortilla out flat and spread a spoonful of cilantro-pepita pesto on the bottom. Layer on a handful of chicken, carrot slices, pickled red onions, and an extra spoonful of the cilantro-pepita pesto.
- Garnish with extra cilantro and fresh lime juice. Enjoy!
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