This weekend I decided three things.
First: five minutes is not nearly enough time to decide whether you like a perfume. Normally I’m methodical — I test a scent several times before buying — but on a whim, using an Ulta rewards coupon, I bought a Taylor Swift perfume after just a few spritzes. I thought a quick test would prevent me from splurging on an expensive bottle, but within 15 minutes of trying it I felt awful and had to shower twice to get it off. Yes, really.
Second: I sort of considered getting Botox. Kinda. Maybe. Definitely not seriously — I get anxious about medical things and even a sewing kit makes me nervous — but I’m in the middle of one of those late-twenties/early-thirties crises and suddenly these cosmetic curiosities pop up. (Yes, buying a Taylor Swift perfume and considering Botox are both true confessions.)
And third: it had been far too long since I’d had tacos. By “far too long” I mean a few weeks. For a while I was eating them several times a week and I missed that. Tacos are a life choice, really.
I have to tell you: I’m completely obsessed with this roasted chicken. I’ve made it twice in the last week and the flavor is exactly what I wanted — bold and smoky with bright lime notes. I use boneless, skinless thighs (they’re juicy and forgiving), coat them in smoked paprika, cumin, chili powder, garlic powder, salt and pepper, roast them until caramelized, then shred. The result is tender, deeply flavored meat with a roast-char sweetness that’s perfect for tacos — and for so much more.
This chicken isn’t only taco-ready; it works in bowls, salads, sandwiches or on nachos. Versatile and reliable, it keeps well in the fridge for easy lunches or dinners.
I also need to rave about the spicy goat cheese queso. It’s a simple, slightly tangy sauce made by sautéing jalapeños in butter, adding a touch of garlic, whisking in flour for a roux, then stirring in milk and crumbled goat cheese until silky and smooth. The heat from the jalapeños brightens the creaminess of the goat cheese and adds a little kick that pairs beautifully with the smoky chicken. I may be dramatic, but if food could be adored, this would be it.
Because the chicken and the queso are so flavorful, I kept the toppings simple: ripe avocado, chopped tomatoes, thinly sliced red onion and extra crumbled goat cheese. Cheese makes everything better, and I refuse to accept there can be too much of it. My cheese drawer is overflowing — embarrassingly stocked, but endlessly inspiring for cheese plates and quick snacks.
Smokey Roasted Chicken Tacos with Spicy Goat Cheese Queso
Pin Recipe
Leave a Review »
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 sweet onion, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 limes, sliced into wedges
- corn or flour tortillas for serving
- chopped tomatoes
- sliced avocado
- sliced red onion
- extra goat cheese for topping
- lime wedges
Spicy Goat Cheese Queso
- 1 tablespoon unsalted butter
- 1/2 jalapeño pepper, diced
- 1 garlic clove, minced
- 1 tablespoon flour
- 1/2 cup milk
- 6 ounces goat cheese, crumbled
Instructions
-
Preheat oven to 425°F. Spray a baking dish with nonstick spray. In a small bowl, combine the salt, pepper, smoked paprika, chili powder, cumin and garlic powder.
-
Pat the chicken thighs dry, then rub them thoroughly with the spice mix. Spread the sliced onion across the bottom of the baking dish, arrange the chicken on top and tuck lime wedges between pieces. Cover with foil and bake 45–60 minutes, until cooked through and nicely browned. Remove, let cool slightly, then shred.
-
A few minutes before shredding the chicken, make the goat cheese queso (below). To assemble tacos, warm tortillas, add shredded chicken, spoon over queso and top with tomatoes, red onion, avocado and extra crumbled goat cheese. Serve with lime wedges.
Spicy Goat Cheese Queso
-
Heat a small saucepan over medium heat and add butter, diced jalapeño and garlic. Sauté 1–2 minutes until fragrant, then whisk in the flour to form a roux and cook another 1–2 minutes until golden. Gradually whisk in milk, reduce heat to low and simmer until slightly thickened. Stir in crumbled goat cheese until smooth. Season with salt and pepper to taste and serve immediately over tacos.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page. I appreciate you so much!
You now know pretty much everything about me on this Monday.