Pibil-Style Chicken Tacos

Ingredients:

Pibil-Style Chicken
3 tbsp achiote paste
2 tbsp vegetable oil
1 tsp freshly grated lime zest
3 tbsp freshly squeezed lime juice
1 tsp freshly grated orange zest
3 tbsp freshly squeezed orange juice
1 habanero chile pepper, seeded and finely chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp dried Mexican oregano
1/4 tsp ground cinnamon
Pinch ground allspice
Pinch ground cloves
1 lb boneless skinless chicken thighs

Pickled Red Onions
1 small red onion, thinly sliced
1/4 cup apple cider vinegar
1/2 tsp salt
Pinch granulated sugar

Guacamole
1 avocado, peeled, halved and pitted
2 tbsp freshly squeezed lime juice
1/2 tsp salt
1 small jalapeño pepper, seeded and diced
2 tbsp finely diced onion
2 tbsp finely chopped fresh cilantro

Charred Red Onion Salsa
1 large red onion, cut into ½-inch-thick rounds
1/4 cup freshly squeezed lime juice
2 tbsp finely chopped cilantro
1/2 tsp salt
1/2 tsp black pepper

Serrano Salsa Cruda
6 ripe tomatillos
2 serrano chile peppers, halved and seeded if desired
1/2 small white onion
1/4 cup packed fresh cilantro leaves
1/2 tsp salt
1/4 tsp black pepper

Tacos
8 Flour Tortillas
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro leaves

how to make it:

Step 1: Prepare Pibil-Style Chicken

In large bowl, whisk together achiote, oil, lime zest, lime juice, orange zest, orange juice, habanero pepper, garlic, salt, cumin, black pepper, oregano, cinnamon, allspice and cloves. Toss with chicken. Cover and marinate in refrigerator for at least 30 minutes (or up to 4 hours). Remove chicken from marinade (discard marinade).

Preheat air fryer to 400°F according to manufacturer’s instructions.

In batches, arrange chicken in air-fryer basket in single layer without overlapping. Air-fry chicken, flipping once, for 12 to 15 minutes or until chicken is golden brown and cooked through, and internal temperature registers 165˚F. Let rest before slicing or shredding.

Step 2: Prepare Pickled Red Onions

In medium bowl, toss onion with vinegar, salt and sugar. Let stand for 25 to 30 minutes or until onion has softened and is lightly pickled. Refrigerate until ready to use.

Step 3: Prepare Guacamole

In small bowl, mash avocado with lime juice and salt. Stir in jalapeño, onion and cilantro. Cover and refrigerate until ready to use.

Step 4: Prepare Charred Red Onion Salsa

Preheat grill to high heat; grease grates well.

Grill onion rounds, turning once, for 4 to 6 minutes or until well grill-marked. Let cool completely. Dice onion and transfer to small bowl. Toss with lime juice, cilantro, salt and pepper.

Step 5: Prepare Serrano Salsa Cruda

In blender, purée tomatillos, serrano peppers, onion, cilantro, salt and pepper until smooth and blended.

Step 6: Warm Tortillas  

Warm tortillas according to package directions.

Step 7: Assemble Tacos 

Divide chicken among warm tortillas. Garnish with Guacamole, Pickled Red Onions, cotija and cilantro as desired. Serve with Charred Red Onion Salsa and Serrano Salsa Cruda.

Tip: Use sour orange in the marinade if preferred.