Ingredients

• For the Taco

  • 15 small flour tortillas; grilled 

  • 3 chicken breasts

  • 3 tbsp olive oil 

  • ½ cup chicken broth 

  • 3 tbsp tomato paste

  • 2 tbsp hot sauce 

  • 3 tsp salt

  • 2 tsp dried oregano

  • 1 tsp cayenne pepper

  • ½ tsp cumin

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • ½ tsp onion powder 

  For the Aioli 

  • ¼ cup mayo

  • ½ lime; juiced

  • 1 lime; zested

  • 1 tsp chili powder

  • 2 tbsp hot sauce   

  For the Salsa 

  • 2 poblano peppers

  • 1 jalapeno

  • ¼ cup red onion

  • 1 tbsp olive oil 

  • 2 tbsp cilantro

  • 2 tsp salt

  • ½ lime; juiced

  • 2 cloves garlic 

  For the Onions 

  • ½ red onion; thinly sliced

  • ¾ cup vinegar

  • 1 tbsp sugar

  • ½ tbsp salt  

  • ½ cup water

Instructions

1. Preheat the oven to 400 degrees. 

2. Start the pickled onions by adding the red onion to a small mason jar. Add the sugar, salt, water, and vinegar. Shake until the ingredients are fully combined. Chill for at least 2 hours. 

3. In a bowl, whisk together the chicken broth, tomato paste, hot sauce, salt, dried oregano, cayenne pepper, cumin, paprika, chili powder, garlic powder, and onion powder. 

4. Add the olive oil to the bottom of the baking dish. Place the chicken breasts into the dish and pour the spice mixture over top. Use your hands to fully coat and massage the seasoning into the chicken. 

5. Cover the dish with tin foil and bake for 30-40 minutes or until the internal temperature of the chicken reaches 165 degrees. Using two forks, shred the chicken into bite sized pieces. Cover with tinfoil and set aside.

6. While the chicken is cooking, start the salsa by heating a grill to medium-high. Brush the poblanos, jalapeno, and red onion with olive oil and grill for 6 minutes on each side until charred. Remove the stems and seeds from the charred peppers and the skin from the onion. Add to a food processor with the cilantro, salt, lime juice, and garlic. Pulse until the ingredients are combined. Don’t overmix because you still want small chunks to be visible. 

7. Make the aioli by whisking together all of the ingredients. 

8. Spread the aioli on the tortillas. Add the chicken and top with the pickled onions and poblano salsa.