Go Back
Tacos are a beloved staple in many cuisines around the world, celebrated for their versatility and the endless possibilities they offer. From traditional Mexican street tacos to gourmet versions with international flair, these handheld delights have captured the hearts (and appetites) of many. Among the vast array of taco fillings, one ingredient stands out for its unique flavor and vibrant heat: Hatch green chilies.

Hatch Chili Chicken Mini Tacos

Discover a delicious twist on a classic favorite with Spicy Hatch Chili Chicken Mini Tacos! These flavorful tacos feature juicy chicken thighs enhanced by the unique kick of Hatch green chilies, combined with a blend of spices that elevate each bite. Perfect for gatherings or weeknight dinners, this recipe highlights the importance of fresh garnishes like cilantro and avocado, adding brightness and creaminess. Elevate your taco night with this easy-to-make, crowd-pleasing dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups Hatch green chilies, roasted, peeled, and diced

1 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon olive oil

Juice of 1 lime

12 mini corn tortillas

Fresh cilantro, chopped (for garnish)

Crumbled queso fresco (for topping)

Avocado slices (for topping)

Sour cream or Greek yogurt (for topping)

Instructions
 

Prepare the Chicken: In a mixing bowl, season the chicken thighs with cumin, smoked paprika, chili powder, salt, and pepper. Toss to coat evenly.

    Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 6-8 minutes on each side, or until fully cooked and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

      Sauté Aromatics: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

        Combine Ingredients: Dice the cooked chicken into small pieces and return it to the skillet. Add the diced Hatch green chilies and lime juice to the pan. Stir well to combine and let it cook together for an additional 2-3 minutes to meld the flavors. Adjust seasoning if necessary.

          Warm the Tortillas: In a separate pan, warm the mini corn tortillas for about 30 seconds on each side, until pliable and warmed through.

            Assemble the Tacos: Spoon a generous amount of the chicken and Hatch chili mixture onto each mini tortilla. Top each with fresh cilantro, crumbled queso fresco, a slice of avocado, and a dollop of sour cream or Greek yogurt.

              Serve and Enjoy: Arrange the mini tacos on a serving plate and enjoy them warm, with extra lime wedges and chopsticks for fun!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings