Chicken Tacos with Avocado Sauce

https://pinchofyum.com/chicken-tacos

INGREDIENTS

Chicken Tacos

• 1 lb. boneless skinless chicken thighs
• ½ tablespoon soy sauce
• ½ tablespoon avocado oil
• 1 clove garlic, grated (or 1 tsp of garlic paste, or ½ teaspoon garlic powder)
• 2–3 tablespoons taco seasoning (I use Siete brand)

Avocado Aji Verde

• ½ avocado
• ½ cup mayo
• 3–ounce chunk of cotjia cheese
• 1 big handful of cilantro stems and leaves (roughly ½ cup)
• 1 clove garlic
• juice of 1–2 limes (2 tablespoons)
• 2 tablespoons water (more as needed)

Extras

• Tortillas
• Limes, cilantro, and onion for topping

DIRECTIONS

1. Season the Chicken: Trim the fat off the chicken thighs if you want (I do). Toss the chicken thighs with soy sauce, oil, and garlic. Sprinkle with taco seasoning and give it a quick mix.

2. Cook the Chicken: Place the chicken in the basket of an air fryer (alternate cooking instructions in the notes). Air fry at 400 degrees for 10-12 minutes – at this point it should be very crusty, golden, juicy, and delicious.

3. Make the Sauce: While the chicken is cooking, blitz up the sauce in a small food processor or blender. If it’s too thick, add more water. If it’s too thin, add a bit more avocado or mayo.

4. Chop the Chicken: When the chicken is done, let it stand for a few minutes and then roughly chop or pull it into bite-sized pieces. Squeeze some lime juice over it. chef’s kiss

5. You’re Done! Yum! A dollop of sauce into a tortilla, a big pile of that juicy chicken, and finish with cilantro and diced onion (and probably more sauce)!