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Tacos have transcended their origins to become a beloved staple in various cuisines around the world. From street vendors in Mexico to gourmet interpretations in upscale restaurants, tacos are celebrated for their versatility and the endless combinations of fillings and toppings. One such exciting variation is the Spicy Hatch Chili Chicken Mini Tacos, which infuses traditional taco flavors with the unique zest of Hatch green chiles. These mini tacos are not only perfect for gatherings but also make for a quick and flavorful weeknight meal.

Hatch Chili Chicken Mini Tacos

Indulge in the vibrant flavors of Spicy Hatch Chili Chicken Mini Tacos, featuring juicy chicken thighs marinated in smoky Hatch green chiles, garlic, and spices. These mini tacos are perfect for any occasion, whether it’s a casual weeknight dinner or a lively gathering. Easy to prepare and full of nutrition, they offer the ideal combination of taste and texture. Discover how to make these delicious bites and impress your guests with this flavor-packed dish!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup roasted Hatch green chilies, chopped (fresh or canned)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

12 small corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup crumbled queso fresco

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with the chopped Hatch green chilies, onion, garlic, cumin, smoked paprika, salt, and black pepper. Mix well to coat the chicken evenly with the spices. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

    Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet. Cook for 5-7 minutes on each side, until the chicken is golden brown and cooked through. It should reach an internal temperature of 165°F (75°C). Remove from heat and allow to rest for a few minutes before slicing.

      Prepare the Tortillas: While the chicken is resting, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, until pliable. Keep them warm by wrapping them in a clean kitchen towel.

        Assemble the Tacos: Slice the cooked chicken thighs into thin strips. Take a warm tortilla, and add a few slices of chicken down the center. Top with a handful of shredded lettuce, diced tomatoes, and a sprinkle of crumbled queso fresco.

          Garnish and Serve: Finish with fresh cilantro and a squeeze of lime juice. Repeat the assembly for the remaining tortillas. Serve the tacos immediately with lime wedges on the side.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 (3 tacos each)