Name: Vibrant Chicken Taco Plate (Mushroom & Dairy Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp dried oregano; 1/2 tsp chili powder; 1 tsp kosher salt; 1/2 tsp black pepper; 2 limes (zest and juice, divided); 1 small red onion, thinly sliced; 1/2 cup fresh cilantro leaves, chopped; 1 large ripe avocado, sliced; 1 cup shredded green cabbage; 8 small corn tortillas; 1 jalapeño, thinly sliced; 1/4 cup pepitas (pumpkin seeds), toasted; 2 radishes, thinly sliced

Vibrant Chicken Taco Plate (Mushroom & Dairy Free)

Peter

This Rick Martinez-inspired taco plate bursts with vibrant flavors and textures, all while being completely mushroom and dairy free. Juicy, spice-rubbed chicken thighs are grilled and paired with a zesty lime-cilantro slaw, creamy avocado, crunchy pepitas, and fresh radishes for a colorful, Instagram-worthy spread. Each bite balances smoky, tangy, and herbal notes, with the tortillas providing a warm, toasty base. The dish is finished with a flourish of jalapeño for heat and a squeeze of fresh lime, making it a fiesta on your plate—no cheese or mushrooms needed! Perfect for a lively weeknight dinner or a festive gathering.

Ingredients

Instructions

Preheat a grill pan or outdoor grill to medium-high heat.
In a large bowl, combine olive oil, smoked paprika, cumin, coriander, oregano, chili powder, salt, pepper, and the zest of 1 lime. Add chicken thighs and toss to coat. Marinate for at least 15 minutes (or up to overnight in the fridge for deeper flavor).
Meanwhile, in a small bowl, toss the sliced red onion with the juice of 1 lime and a pinch of salt. Let it pickle while you prepare the rest.
In another bowl, combine shredded cabbage, cilantro, and the juice of the second lime. Season with salt and toss well.
Grill the marinated chicken thighs for 5-6 minutes per side, or until cooked through and nicely charred. Let rest for 5 minutes, then slice into strips.
Warm the corn tortillas on the grill or a dry skillet until soft and pliable.
To assemble: Layer tortillas with cabbage slaw, sliced chicken, pickled onions, avocado, radishes, jalapeño, and a sprinkle of toasted pepitas.
Serve immediately with extra lime wedges on the side.