This achiote marinade transforms humble chicken tacos into something bright and bold. Top with a classic salsa and creamy avocado.
What You Get
Achiote-marinated chicken breast
Pico de gallo
What You’ll Need
Makes 4 servings
15 minutes active
25 minutes total
Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt.
In a large cast-iron skillet or ovenproof pan over medium heat, warm 2 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.
Meanwhile, in a bowl, combine the cabbage slaw, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime into wedges. Pick the cilantro leaves and toss the stems. Peel, pit, and dice the avocados.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates. Fill with the chicken, slaw, pico de gallo, and avocados. Scatter with the cilantro leaves and serve warm, with the lime wedges for squeezing.