Name: Spicy Hatch Chili Chicken Mini Tacos Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1‑inch cubes; 8 small corn mini‑tortillas; 1 cup red cabbage, thinly sliced; 2 fresh Hatch green chilies, seeded and minced; 1 tbsp chipotle in adobo, finely chopped; 2 tbsp lime juice (about 1 lime); 1 tbsp honey; 1 tsp olive oil; ¼ cup fresh cilantro, chopped; ½ tsp smoked paprika; Salt and freshly ground black pepper, to taste

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Introduction

These Spicy Hatch Chili Chicken Mini Tacos are a delightful blend of smoky heat and fresh brightness. Tender chicken thighs glazed with a zesty Hatch chili sauce are nestled in soft corn mini-tortillas, topped with crunchy red cabbage and fresh cilantro. Perfect as a snack or appetizer, they bring balanced flavors that are both bold and refreshing.

A white plate holds three soft tacos lined up side by side, each taco filled with layers of dark seasoned ground meat at the bottom, topped with shredded pale green lettuce, diced red tomatoes, creamy green sauce, and sprinkled with white crumbly cheese. On the plate beside the tacos are three lime wedges and three slices of pink watermelon radish with green edges. Outside the plate on a white marbled surface, there are more lime wedges and watermelon radish slices along with small glass bowls of chopped white onion and another light-colored sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
8 small corn mini-tortillas
1 cup red cabbage, thinly sliced
2 fresh Hatch green chilies, seeded and minced
1 tbsp chipotle in adobo, finely chopped
2 tbsp lime juice (about 1 lime)
1 tbsp honey
1 tsp olive oil, plus extra for cooking
¼ cup fresh cilantro, chopped
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste

Instructions

Step 1: In a medium bowl, combine the cubed chicken with ½ tsp smoked paprika, a pinch of salt, and half of the minced Hatch chilies. Drizzle with 1 tsp olive oil and toss to coat. Let it rest for 10 minutes at room temperature to marinate.
Step 2: While the chicken rests, whisk together 2 tbsp lime juice, 1 tbsp honey, the remaining minced Hatch chilies, and chopped chipotle until the glaze is glossy and slightly thick. Add a splash of water if it’s too thick.
Step 3: Heat a large skillet over medium-high heat for about 2 minutes. Add a drizzle of oil until it shimmers.
Step 4: Add the marinated chicken in a single layer. Let it sear undisturbed for 3 minutes to form a golden crust. Flip and cook the other side for another 2–3 minutes until mostly cooked through.
Step 5: Reduce heat to medium and pour the Hatch chili glaze over the chicken. Stir continuously, scraping up browned bits, and cook for 2–3 minutes until the sauce thickens and coats the chicken.
Step 6: Remove the pan from heat and sprinkle ¼ cup chopped cilantro over the chicken, allowing the residual heat to wilt the herbs slightly.
Step 7: Warm the corn mini-tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
Step 8: Assemble the tacos by placing 2–3 pieces of glazed chicken on each tortilla. Top with a spoonful of sliced red cabbage, a drizzle of any remaining glaze, and a final sprinkle of cilantro. Serve immediately.

Tips & Variations

For extra smoky flavor, char the Hatch chilies over an open flame before mincing.
Substitute chicken thighs with chicken breasts if preferred, but avoid overcooking to retain juiciness.
Add diced avocado or a dollop of sour cream for creaminess.
Use flour mini-tortillas if corn tortillas are unavailable.

Storage

Store leftover chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium heat to preserve its glaze. Warm tortillas fresh before serving to keep them soft and pliable.

How to Serve

A crunchy taco shell filled with shredded, dark brown meat coated in a rich sauce forms the base layer, topped with shredded white cheese and thin strips of fresh green lettuce. Added are small chunks of red tomato, finely chopped onions, and a dollop of white sour cream on top. Some sauce has spilled onto the white marbled surface beneath. There is a blurred yellow background, likely a drink, behind the taco. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred Hatch chili instead of fresh?

While fresh Hatch chilies provide the best flavor and texture, you can use canned or jarred Hatch chilies in a pinch. Drain well and adjust the quantity to taste, as they may be milder or softer.

How spicy are these tacos?

These mini tacos have a balanced, moderate heat thanks to the fresh Hatch chilis and chipotle in adobo. If you prefer milder tacos, reduce the amount of chilies or omit the chipotle.