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Classic Chicken Tacos

Pico de gallo and slaw

Brava

Active Time:
~20 min
Total Time:
~30 min

About this Recipe

The trick to sumptuous chicken tacos is really quite simple: chicken thighs rubbed with a spice blend, cooked just right in your Brava Oven, and paired with fresh pico de gallo is all it takes. Quick and easy--and a real flavor bomb.

step

1

Season chicken

  • In small bowl, stir together chili powder, garlic powder, cumin and a pinch of salt.
  • Pat chicken thighs dry with paper towels. Season chicken on both sides with spice mixture.
  • Place chicken in Zones 1, 2 and 3 of Brava metal tray. Make sure thickest chicken thigh is on left side of Zone 2.
  • Let stand while you prepare coleslaw.
step

2

Make coleslaw

  • Remove jalapeño stems, halve jalapeños lengthwise and remove seeds. Thinly slice 1 jalapeño for coleslaw; finely chop remaining jalapeño and set aside for pico de gallo. Use less if you don’t like it spicy.
  • Chop half of cilantro (stems are delicious, too!). Save remaining cilantro for pico de gallo
  • In large bowl, toss together coleslaw mix, sliced jalapeño, chopped cilantro, juice of 1 lime, 2 tablespoons extra-virgin olive oil and a few pinches of salt.
step

3

Wrap tortillas

  • Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.
step

4

Slide metal tray into top oven shelf and glass tray into bottom shelf

  • Select “Classic Chicken Tacos” on your oven touchscreen and follow instructions.
  • While food cooks, prepare pico de gallo.
step

5

Make pico de gallo

  • Peel and cut half of onion into ¼-inch dice. You will have half of onion left over.
  • Cut tomatoes into ¼-inch dice.
  • Chop remaining cilantro (stems are delicious, too!).
  • In medium bowl, stir together diced onion, tomatoes, chopped jalapeño, cilantro, juice of 1 lime and a few pinches of salt.
step

6

Assemble tacos & serve

  • When your food is done, cut chicken into thin strips.
  • Place tortillas on individual plates and top with chicken, pico de gallo and Monterey Jack.
  • Halve avocado, remove pit and scoop a few thin pieces onto each taco. You may have some avocado left over.
  • Cut remaining lime into wedges.
  • Serve tacos with coleslaw, lime wedges and sour cream.