Chicken Adobo Tacos

Chicken Adobo Tacos

These chicken adobo tacos combine Mexican and Filipino flavors. Wrap the chicken adobo in a flour tortilla and top with mango salsa—delicious! You can make the mango salsa as directed or save time by using store-bought salsa.

Ingredients

• Adobo Chicken:
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• 3 bay leaves
• 1 teaspoon granulated garlic
• 1 1/2 pounds skinless, boneless chicken thighs
• Mango Salsa:
• 2 tablespoons white vinegar
• 1 tablespoon fish sauce
• 1/2 teaspoon avocado oil
• 2 teaspoons white sugar
• 1 pinch ground white pepper, or to taste
• 1 mango - peeled, pitted, and diced
• 1 Roma tomato, seeded and diced
• 1/4 cup minced red onion
• 1/4 cup minced jalapeno pepper, seeds and membranes removed
• 1/2 cup chopped fresh cilantro
• 2 tablespoons oil, divided
• 1/2 cup diced onion
• 3 garlic cloves, minced
• 1 1/2 cups water
• 2 tablespoons brown sugar
• 1 teaspoon freshly ground black pepper, or to taste
• 8 (8 inch) flour tortillas
• chopped cilantro and sliced green onions, for garnish (optional)

Directions

1. Combine soy sauce, vinegar, bay leaves, and garlic in a large resealable plastic bag. Gently squeeze to mix well. Add the chicken and coat with the marinade. Squeeze out as much air as possible, seal the bag, and refrigerate for at least 20 minutes.
2. Meanwhile, prepare the salsa by combining vinegar, fish sauce, avocado oil, sugar, and black pepper in a bowl. Whisk or stir with a fork until the sugar dissolves. Add mango, tomato, red onion, jalapeño, and chopped cilantro. Toss to combine and refrigerate until ready to serve.
3. For the tacos, remove the chicken from the marinade and reserve the marinade.
4. Heat oil in a large nonstick skillet over medium-high heat. Carefully add the chicken thighs and brown on each side for 1 to 2 minutes, then remove the chicken to a plate.
5. In the same skillet, add onion and cook for about 1 minute. Stir in minced garlic and cook until fragrant, about 30 seconds. Add the reserved marinade, water, brown sugar, and black pepper, and bring to a boil.
6. Return the chicken to the skillet, smooth side down. Reduce the heat to low, and simmer uncovered for about 15 minutes. The liquid should bubble gently. Turn the chicken and simmer for 10 more minutes. Remove the chicken to a plate to rest.
7. Cook the sauce over medium heat until syrupy, thick, and reduced, about 10 minutes. Remove from heat and discard the bay leaves.
8. Slice the chicken into 1/2-inch strips and return to the skillet to coat with the sauce. Garnish with fresh cilantro and chopped green onions, if desired.
9. Fill each tortilla with chicken strips and top with mango salsa. Serve immediately.