Chicken Tacos with Green Achiote, Pumpkin Seed Crema, and Chayote Mint Slaw

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the tomatillos, half of the onion, and 2 garlic cloves on a baking tray; drizzle with 1 tablespoon vegetable oil and roast for 15 minutes, until the tomatillos are soft and lightly browned.

2. 2

   Blend the roasted tomatillos, roasted onion, roasted garlic, cilantro, achiote paste, 2 tablespoons lime juice, oregano, cumin, 1 teaspoon salt, and black pepper into a thick green marinade.

3. 3

   Toss the chicken with the marinade and let it rest for 15 minutes in a cool spot while you prepare the remaining components.

4. 4

   Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until fragrant. Let them cool slightly.

5. 5

   Blend the toasted pumpkin seeds with the sour cream, water, 1 garlic clove, 1 tablespoon lime juice, and a pinch of salt until smooth and creamy. Set aside.

6. 6

   In a bowl, combine the chayote, radishes, the remaining onion thinly sliced, mint, honey, the remaining tablespoon of lime juice, a pinch of salt, and 1 teaspoon vegetable oil. Toss and set aside.

7. 7

   Heat a large skillet or griddle over medium-high heat. Add the remaining tablespoon of vegetable oil and cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly caramelized. If checking internal temperature, the center should reach 74°C / 165°F.

8. 8

   Warm the corn tortillas on a comal or skillet over medium heat for 30 to 45 seconds per side, until flexible and hot.

9. 9

   Spread a little pumpkin seed crema on each tortilla, add the green achiote chicken, and finish with the chayote-mint slaw. Serve immediately.