Dubai Tacos

How to Make Dubai Tacos

1. 1

   Step 1: Marinate the chicken

   Pat the chicken thighs dry and slice into 1/2-inch strips. Toss the chicken with the olive oil and the Dubai spice blend until evenly coated, then let sit at room temperature for 10 minutes while you prep other components to let the flavors penetrate.

   For this step

   • 1 lbBoneless skinless chicken thighs
   • 2 tbspOlive oil
   • 2 tbspDubai spice blend (ground cumin, smoked paprika, ground coriander, sumac, salt)
   
2. 2

   Step 2: Quick-pickle the red onion

   Thinly slice the red onion and place in a small bowl. Stir together the lemon juice and sugar, pour over the onions, and let them sit for at least 10 minutes to mellow and brighten; they’ll soften and become tangy by assembly time.

   For this step

   • 1 eaRed onion
   • 3 tbspLemon juice
   • 1 tspSugar
   
3. 3

   Step 3: Cook the chicken and warm tortillas

   Heat a large nonstick or cast-iron skillet over medium-high heat and add the marinated chicken in a single layer, cooking 4–6 minutes until edges brown and the chicken reaches 165°F (74°C). While the chicken finishes, warm tortillas in a separate skillet or wrapped in foil in a low oven until pliable.

   For this step

   • 8 eaSmall flour tortillas
   
4. 4

   Step 4: Prepare or finish the garlic-tahini sauce

   If using a store-bought sauce, give it a quick whisk and taste for acidity and salt. To make a quick sauce, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 small minced garlic clove, and a squeeze of lemon until smooth; adjust salt and lemon to taste.

   For this step

   • 3/4 cupGarlic-tahini sauce (store-bought or mix of Greek yogurt, tahini, lemon, garlic)
   
5. 5

   Step 5: Assemble the Dubai Tacos

   Lay a warm tortilla flat, spoon a portion of the cooked spiced chicken down the center, top with a few slices of quick-pickled onion and a drizzle of garlic-tahini sauce. Finish with chopped cilantro and a sprinkle of sumac or chili flakes for brightness and spice.

   For this step

   • 1/4 cupFresh cilantro, chopped
   • 1 tspGround sumac or chili flakes
   
6. 6

   Step 6: Serve and enjoy

   Serve immediately while hot and juicy; offer extra lemon wedges, sauce, and sumac at the table so guests can customize. These tacos are best enjoyed fresh but the components keep well separately for quick reheating and assembly.
   

1. Pat the chicken thighs dry and slice into 1/2-inch strips. Toss the chicken with the olive oil and the Dubai spice blend until evenly coated, then let sit at room temperature for 10 minutes while you prep other components to let the flavors penetrate.
2. Thinly slice the red onion and place in a small bowl. Stir together the lemon juice and sugar, pour over the onions, and let them sit for at least 10 minutes to mellow and brighten; they’ll soften and become tangy by assembly time.
3. Heat a large nonstick or cast-iron skillet over medium-high heat and add the marinated chicken in a single layer, cooking 4–6 minutes until edges brown and the chicken reaches 165°F (74°C). While the chicken finishes, warm tortillas in a separate skillet or wrapped in foil in a low oven until pliable.
4. If using a store-bought sauce, give it a quick whisk and taste for acidity and salt. To make a quick sauce, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 small minced garlic clove, and a squeeze of lemon until smooth; adjust salt and lemon to taste.
5. Lay a warm tortilla flat, spoon a portion of the cooked spiced chicken down the center, top with a few slices of quick-pickled onion and a drizzle of garlic-tahini sauce. Finish with chopped cilantro and a sprinkle of sumac or chili flakes for brightness and spice.
6. Serve immediately while hot and juicy; offer extra lemon wedges, sauce, and sumac at the table so guests can customize. These tacos are best enjoyed fresh but the components keep well separately for quick reheating and assembly.