You can do a million different things with tacos, and they’re a great dish. These are more or less classic flavors with a small twist. There’s a little soy sauce in this dish (I put soy sauce in Mexican dishes sometimes), but don’t tell anyone. It works really well in a lot of recipes, and you should definitely try it in your fajita marinade if you’re not doing so already.
Cayenne Pepper(to taste)
Salt (to taste)
Pepper (to taste)
Start by chopping your chicken thighs and marinate them in jalapeño pickling brine, white wine, a splash of soy sauce, lime juice, a splash of balsamic vinegar, salt, black pepper, cayenne pepper and chopped cilantro. Marinate for 20 to 30 minutes (or longer if you like), then sautée in olive oil until cooked through (and slightly caramelized on the outside), and season generously with cumin and chili powder.
Next, add finely diced onion (1/2 to 1 whole onion), chopped Serrano pepper (just a few slices), and pickled jalapeños. Add a bit more oil if needed, and allow the onions to sweat and then caramelize before deglazing the pan with a bit more white wine. Let it reduce and thicken, then add more lime juice as needed, and salt and pepper to taste.
When the chicken is ready, toast some corn tortillas (just toast each side in a dot of olive per side) until they have a nice color. Then, finish your tacos with fresh cilantro, queso fresco, and Serrano pepper slices, and enjoy.