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If you're on the hunt for a recipe that packs a punch and brings a burst of flavor to your dining table, look no further than Spicy Hatch Chili Chicken Mini Tacos. These delightful tacos are not just a meal; they are an experience that combines the rich culinary traditions of Mexican cuisine with the vibrant taste of Hatch chiles, elevating every bite into a celebration of flavor.

Hatch Chili Chicken Mini Tacos

Discover the delight of Spicy Hatch Chili Chicken Mini Tacos, a recipe that combines the rich flavors of traditional Mexican cuisine with the unique taste of Hatch chiles. This quick and easy dish features juicy chicken thighs infused with spices, fresh ingredients like red onion and cilantro, and creamy Monterey Jack cheese, all wrapped in mini corn tortillas. Perfect for family dinners or casual gatherings, these tacos are a celebration of flavor that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups fresh Hatch green chiles, roasted and chopped

1 small red onion, finely chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

Salt and pepper to taste

1 cup fresh cilantro, chopped

1 cup shredded Monterey Jack cheese

12 mini corn tortillas

Lime wedges for serving

Optional toppings: sour cream, avocado slices, diced tomatoes

Instructions
 

Prep the Chicken: In a medium bowl, season the chicken thighs with cumin, chili powder, smoked paprika, salt, and pepper.

    Cook the Chicken: In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the seasoned chicken thighs. Cook for 5-7 minutes on each side or until the internal temperature reaches 165°F. Remove from the skillet and allow to rest for a few minutes before shredding.

      Make the Filling: In the same skillet, add a little more olive oil if necessary, and sauté the finely chopped red onion until translucent (about 3-4 minutes). Add the minced garlic and chopped Hatch chiles, cooking for an additional 2-3 minutes until fragrant.

        Combine: Add the shredded chicken back to the pan and toss everything together until well combined. Stir in half of the chopped cilantro and adjust seasoning if needed.

          Warm the Tortillas: In a separate pan, lightly toast the mini corn tortillas, about 20-30 seconds on each side until warm and pliable.

            Assemble the Tacos: Place a generous spoonful of the chicken filling onto each mini tortilla. Top with shredded Monterey Jack cheese and a sprinkle of fresh cilantro.

              Serve: Serve immediately with lime wedges and optional toppings such as sour cream, avocado slices, and diced tomatoes on the side.

                Prep Time, Total Time, Servings: 20 mins | 35 mins | 4-6 servings