Spicy Hatch Chili Chicken Mini Tacos Recipe
These Spicy Hatch Chili Chicken Mini Tacos feature tender chicken thighs coated in a bright, smoky Hatch chili glaze, served on soft corn mini-tortillas with a refreshing crunchy slaw. The recipe balances spice, sweetness, and acidity, delivering bold flavors and vibrant textures in bite-sized portions perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 mini tacos 1x
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1‑inch cubes
- 8 small corn mini‑tortillas
- 1 cup red cabbage, thinly sliced
Hatch Chili Sauce
- 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
Toppings & Seasonings
- ¼ cup fresh cilantro, chopped
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken thighs with ½ teaspoon smoked paprika, a pinch of salt, and half of the minced Hatch chilies. Drizzle with 1 teaspoon olive oil and toss everything to coat evenly. Let the chicken rest at room temperature for 10 minutes to allow the spices and chili flavor to penetrate the meat.
- Prepare the Hatch Chili Glaze: While the chicken marinates, whisk together 2 tablespoons lime juice, 1 tablespoon honey, the remaining minced Hatch chilies, and finely chopped chipotle in adobo until the mixture is glossy and slightly thick. If too thick, add a splash of water to reach desired consistency. This glaze will both season and finish the chicken with a bright, smoky heat.
- Heat the Skillet: Preheat a large cast-iron or non-stick skillet over medium-high heat for about 2 minutes until hot. Add a drizzle of oil and wait for it to shimmer, indicating the pan is ready for searing.
- Sear the Chicken: Add the marinated chicken cubes in a single layer and let them cook undisturbed for 3 minutes to form a golden crust. Flip the chicken pieces and sear the other side for another 2 to 3 minutes until mostly cooked through.
- Deglaze with the Hatch Chili Glaze: Reduce heat to medium and pour the prepared glaze over the chicken. Stir continuously, scraping up any browned bits stuck to the pan for extra flavor. Cook for 2 to 3 minutes until the glaze thickens and coats all the chicken pieces beautifully.
- Finish with Cilantro: Remove the skillet from heat and sprinkle ¼ cup chopped fresh cilantro over the chicken. The residual heat will gently wilt the herbs, releasing their aroma while maintaining their vibrant color.
- Warm the Tortillas: Heat the corn mini-tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds until soft and pliable.
- Assemble the Mini Tacos: Place 2 to 3 pieces of the glazed chicken on each warmed tortilla. Add a spoonful of thinly sliced red cabbage slaw, drizzle with any remaining Hatch chili glaze, and garnish with a final sprinkle of fresh cilantro. Serve immediately to enjoy the tacos warm and flavorful.
Notes
- For extra heat, leave some seeds in the Hatch chilies or add more chipotle in adobo to the glaze.
- Use chicken thighs for juicier, more flavorful meat; breasts can be substituted but may be less tender.
- Mini corn tortillas are traditionally used, but small flour tortillas work as well.
- The red cabbage slaw adds necessary crunch and acidity; feel free to add a squeeze of lime or a pinch of salt to enhance it.
- These tacos are best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- If Hatch chilies are unavailable, substitute with poblano or Anaheim peppers for a milder flavor.
Keywords: Hatch chili chicken tacos, mini tacos, spicy chicken tacos, Hatch chili glaze, Mexican appetizers, corn tortillas, quick chicken tacos, smoky chicken recipe
