This Rick Martinez-inspired taco plate delivers vibrant, layered flavors without mushrooms or dairy, making it both allergy-friendly and utterly craveable. Juicy chicken thighs are seasoned with bold Mexican spices and seared for maximum flavor, then paired with sweet sautéed onions and peppers. The plate is finished with creamy avocado, punchy pickled onions, and fresh cilantro, all nestled in warm corn tortillas. Each bite offers a harmony of smoky, tangy, and herbaceous notes—perfect for a lively dinner or casual gathering. Enjoy a taco night that’s big on taste, and totally satisfying for mushroom- and dairy-free eaters!
Ingredients
Instructions
In a small bowl, mix cumin, smoked paprika, oregano, chili powder, salt, and pepper. Rub onto chicken thighs.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs 4-5 minutes per side, until browned and cooked through. Transfer to a plate and let rest.
Add remaining olive oil to the same skillet. Sauté onion and bell pepper until soft and caramelized, about 7-8 minutes. Add garlic and cook 1 minute more.
Slice chicken into strips. Warm tortillas in a dry skillet or microwave until pliable.
To assemble: Place onions and peppers on each tortilla, top with chicken, avocado slices, pickled onions, cilantro, and jalapeño if using.