Paleo Cumin-Coriander Chicken Tacos with Toasted Pepitas
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the toasted pepitas
- ½ cup raw pepitas (pumpkin seeds)
- ¼ tsp kosher salt
For the lime crema
- ½ cup sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt
For serving
- 8–10 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - ½ cup fresh cilantro leaves
- ½ small red onion, thinly sliced
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, 1/2 tsp kosher salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.
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