Street Style Chicken Tacos with Smoky Red Chile Sauce

30 minutes Prep Time
25 minutes Cook Time
8 Servings

Juicy marinated chicken, crunchy lime slaw, creamy guacamole, and a smoky red chile tomato sauce come together in these street-style chicken tacos. Red Gold Whole Peeled Tomatoes add rich tomato flavor to the sauce, while the reserved tomato liquid helps tenderize the chicken and build flavor in the marinade. They’re fresh, satisfying, and perfect for taco night, meal prep lunches, or an easy dinner that feels restaurant-worthy at home. @thefeedfeed

Ingredients

  • FOR THE SMOKY RED CHILE TOMATO SAUCE
  • 1 medium white onion, halved
  • 1 (28-ounce) can Red Gold Whole Peeled Tomatoes, tomatoes used for sauce and liquid reserved for marinade
  • 1/3 cup neutral oil, such as avocado or canola
  • 8 garlic cloves, peeled
  • 4 dried California chile pods, stems and seeds removed
  • 1 tablespoon sesame seeds
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/3 to 1/2 cup water, as needed for blending
  • FOR THE CHICKEN
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 1/2 cup plain Greek yogurt
  • 1/2 cup reserved tomato liquid from Red Gold Whole Peeled Tomatoes
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • FOR THE SLAW
  • 2 cups shredded cabbage
  • 1/4 cup chopped cilantro
  • juice of 1 lime
  • 1 tablespoon Greek yogurt
  • 1 teaspoon honey
  • pinch of salt
  • FOR SERVING
  • 8 corn tortillas
  • guacamole
  • cotija or crumbled feta
  • extra lime wedges

Instructions

Step one

Make the smoky red chile tomato sauce: Preheat the broiler to high and line a baking sheet with foil. Place the onion halves cut-side down on the baking sheet and add the Red Gold Whole Peeled Tomatoes beside them, reserving the tomato liquid for the chicken marinade. Broil for 8 to 10 minutes, until the onion is softened and the tomatoes are lightly charred. Transfer to a blender.

Step two

In a skillet, heat the oil over medium-low heat. Add the garlic cloves and cook for 8 to 10 minutes, stirring occasionally, until golden brown and soft.

Step three

Add the dried chile pods to the oil and toast for 10 to 20 seconds per side, until fragrant. Remove immediately so they do not burn. Add the garlic and chiles to the blender.

Step four

  • Turn off the heat and stir the sesame seeds into the warm oil. Let sit for 2 to 3 minutes.

Step five

  • Add the sesame oil mixture, lime juice, salt, oregano, and 1/3 cup water to the blender. Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Set aside.

Step six

  • Marinate the chicken: In a large bowl or zip-top bag, combine the chicken, Greek yogurt, reserved tomato liquid, olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to coat and let marinate for 20 to 30 minutes.

Step seven

  • Make the slaw: In a bowl, combine the cabbage, cilantro, lime juice, Greek yogurt, honey, and salt. Toss until evenly coated, then refrigerate until ready to use.

Step eight

  • Cook the chicken: Grill, sauté, or bake the chicken until fully cooked and the internal temperature reaches 165°F. Let rest for 5 minutes, then slice or chop into bite-size pieces.

Step nine

  • Warm the tortillas in a dry skillet or directly over a gas flame for 20 to 30 seconds per side, until warm and lightly charred. Assemble the tacos with chicken, slaw, guacamole, and Cotija or feta.

Step ten

  • Spoon the smoky red chile tomato sauce over the tacos and finish with a squeeze of fresh lime. Serve warm.

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