Recipe: Chicken Asado Tacos

ChickenAsadoTacosWhen we look for quick, easy-to-do and flavorful meals to cook up on a busy weeknight, we almost always reach for our Carne Asada Tacos recipe, which uses our Surprisingly Mild Guajillo Ghost sauce both as a quick marinade and as a condiment. What we like best is that the whole thing can be done in about 15 minutes and requires little or no prep work and effort — which is just what we’re looking for after a long day at work. This recipe is a spin off of that dish, using chicken instead of beef for the protein. What’s unique is that while the dish is similar, the resulting flavors and textures are different, making this unique in its own right. We recommend using boneless-skinless chicken thighs, as they will stay moister through the cooking process and have a stronger chicken flavor, but boneless-skinless breasts will work just as fine as well, producing a milder flavor and slightly drier and firmer texture.

Here’s what we did:


1 lb. boneless chicken thighs or chicken breast
1 bottle Fat Cat Surprisingly Mild Guajillo Ghost Surprisingly Mild Guajillo Ghost sauce
1/4 cup chopped onion
2 cloves of garlic, chopped
1/2 lime, cut into segments for squeezing
1 tbsp vegetable oil
12 corn or flour tortillas
salt to taste


Slice chicken into 1/2-inch cubes and toss in bowl with approximately a half bottle of Fat Cat Surprisingly Mild Guajillo Ghost sauce. Stir to coat evenly and let meat marinate on counter for 10-20 minutes.

Heat heavy pan on medium-high, getting it very hot. Add oil and onion and garlic, and let onion and garlic saute until fragrant, about 20-30 seconds, taking care not to burn the garlic. At that point, add the marinated chicken (with sauce marinade) and stir to combine contents in pan.

Let the chicken cook, stirring occasionally, until it releases its juices and those juices start to combine with the marinade/sauce. As it cooks the liquid in the pan will start to thicken and reduce — once you see that happening, start stirring the mixture regularly until all but 1-2 tablespoons of liquid are left and the chicken has a thin, shiny glaze of sauce over it and is tender, about 15-20 minutes of cooking time in all.

Once done, take chicken off heat, spoon into tortillas, add a squeeze of lime and more Fat Cat Surprisingly Mild Guajillo Ghost sauce, a sprinkle of cilantro and serve.