Yucatán Achiote Chicken Tacos with Orange Slaw and Pickled Red Onion

How to Make Yucatán Achiote Chicken Tacos with Orange Slaw and Pickled Red Onion

1. 1

   Step 1: Marinate the chicken

   Whisk achiote paste, orange juice, minced garlic and kosher salt in a bowl until smooth. Add the chicken thighs, rub the marinade into the meat, cover and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Reserve a tablespoon of the marinade for the slaw if desired.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 3 tbspAchiote paste
   • 1/2 cupFresh orange juice
   • 3 clovesGarlic (minced)
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Quick-pickle the red onion

   Thinly slice the red onion and place in a heatproof bowl or jar. Pour the pickling brine (vinegar, water and sugar) over the onion so it is submerged, toss, and let sit at least 10 minutes while other components are prepared; longer will deepen the flavor.

   For this step

   • 1 mediumRed onion (sliced thin)
   • 3/4 cupPickling brine (white vinegar, water, sugar)
   
3. 3

   Step 3: Make the orange cabbage slaw

   Toss shredded cabbage with 2 tablespoons of the orange juice reserved from the marinade and a pinch of kosher salt until evenly coated. Let sit 5–10 minutes to soften slightly; the citrus brightens the cabbage and balances the achiote.

   For this step

   • 3 cupsShredded green cabbage
   
4. 4

   Step 4: Cook the achiote chicken on the stovetop

   Heat a large skillet over medium-high heat and add the vegetable oil. Sear the marinated chicken thighs 4–6 minutes per side, turning once, until deeply browned and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board, rest 5 minutes, then slice or chop into bite-sized pieces.

   For this step

   • 2 tbspVegetable oil
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm the corn tortillas in a dry skillet or wrapped in foil in a low oven. Fill each tortilla with sliced achiote chicken, a handful of orange cabbage slaw and a little of the quick-pickled red onion. Serve immediately; optional garnishes include cilantro and lime wedges.

   For this step

   • 8 countCorn tortillas
   

1. Whisk achiote paste, orange juice, minced garlic and kosher salt in a bowl until smooth. Add the chicken thighs, rub the marinade into the meat, cover and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Reserve a tablespoon of the marinade for the slaw if desired.
2. Thinly slice the red onion and place in a heatproof bowl or jar. Pour the pickling brine (vinegar, water and sugar) over the onion so it is submerged, toss, and let sit at least 10 minutes while other components are prepared; longer will deepen the flavor.
3. Toss shredded cabbage with 2 tablespoons of the orange juice reserved from the marinade and a pinch of kosher salt until evenly coated. Let sit 5–10 minutes to soften slightly; the citrus brightens the cabbage and balances the achiote.
4. Heat a large skillet over medium-high heat and add the vegetable oil. Sear the marinated chicken thighs 4–6 minutes per side, turning once, until deeply browned and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board, rest 5 minutes, then slice or chop into bite-sized pieces.
5. Warm the corn tortillas in a dry skillet or wrapped in foil in a low oven. Fill each tortilla with sliced achiote chicken, a handful of orange cabbage slaw and a little of the quick-pickled red onion. Serve immediately; optional garnishes include cilantro and lime wedges.