Insanely delicious Haitian Chicken Tacos that's loaded with juicy, slightly spicy tender chicken thigh strips, and topped with vibrant, refreshing pikliz as well as accompanied with marinated tomatoes. Perfect for taco Tuesdays.
Season with Haitian seasoning, salt, and pepper. Mix well to combine, cover, then let sit for 30 minutes.
In a large skillet, heat the oil. Then add the chicken along with the marinade sauce and cook for 5 minutes. Stir constantly to avoid sticking.
Add the taco seasoning and cook for an additional 10 minutes on medium-low heat. Serve warm with desired taco shell, marinated tomatoes, forkful pikliz, and garden or coleslaw salad for extra crunchiness.
I used already prepared pikliz that was a few weeks old. If using pikliz as a topping, you can still get the crunchiness in the taco if prepared the same day. Using the garden chopped salad is optional.
Be mindful that both the epis and pikliz will provide a little heat to the taco.
You can use chicken breast to prepare this recipe.