Yield: 10 tacos
3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro
Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.
Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.
Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.
Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.
Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.
Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).
bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013