Crispy Chicken Tacos and Salsa

Directions

1. Place the chicken thighs in a mixing bowl and coat them with olive oil, grated garlic, chopped cilantro, lime juice, and Blackstone Street Taco Seasoning. Mix well to evenly coat the chicken. Preheat your griddle to medium-high heat and cook the chicken for about 4 to 5 minutes on each side. Once done, remove the chicken from the griddle and let it rest for ten minutes before chopping it into bite-sized pieces.

2. Add the tomatoes, tomatillos, onion, garlic cloves, jalapeño, chile de árbol, and the halved lime to the griddle with a light drizzle of oil. Let everything char on the outside, turning occasionally for even roasting. Once charred, remove from the griddle. Discard the stems from the peppers and, if desired, remove the seeds for a milder salsa. Transfer all the grilled ingredients into a blender, add the chicken bouillon, and season with salt and pepper. Blend until smooth or leave it chunky depending on your preference. Pour the salsa into a bowl and stir in extra lime juice, chopped white onion, and cilantro for added freshness.

3. To assemble the tacos, lightly oil the griddle and set the heat to medium-low. Lay out the corn tortillas and top each with a layer of cheese, chopped chicken, cilantro, and a dusting of taco seasoning. Fold the tortillas in half and cook each side until the tortillas are golden and crispy, with the cheese melted inside.

4. Serve the tacos with salsa and garnish with additional chopped onion, cilantro, and lime wedges.