Kick’n Chicken thigh-shiitake tacos with roasted garlic-chive crema, pickled red cabbage and cotija cheese. So earthy, savory, spicy and so darn good! Created by David Olson.
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Kick’n Chicken thigh-shiitake tacos with roasted garlic-chive crema, pickled red cabbage and cotija cheese. So earthy, savory, spicy and so darn good! Created by David Olson.
Tacos
12 organic chicken thighs, boneless and skinless
12oz shiitake mushrooms
Avocado oil
Weber Kick’n Chicken Seasoning
Coarsely ground kosher salt and pepper, to taste
Tortillas, lightly toasted
Roasted Garlic-Chive Crema
1 cup cup creme fraiche
1/4 mayonnaise
3-4 cloves roasted garlic
¼ cup fresh chives, chopped
Zest of one lemon
Pinch of cumin and kosher salt, to taste
Splash of water
1. Marinate chicken and mushrooms for a few hours, up to overnight in oil and a heavy dose of Kick’n Chicken.
2. Sear in cast iron pan until chicken is golden in color and just cooked through. Season additionally, to taste, then roughly chop together. Remove from heat and set aside
3. To make crema- Puree all items in a food processor. Thin additionally with water, as needed. Serve immediately.
4. Put together tacos in tortilla of choice with garnishes, enjoy!
Garnish
Roasted Garlic-Chive Crema
Quick Pickled Red Cabbage
Cotija cheese, crumbled
Chives, finely chopped
