Achiote-Marinated Chicken Tacos with Pickled Onion Recipe

Prep Time 25 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Best Season: All Seasons
Description

These Achiote-Marinated Chicken Tacos with Pickled Onion are packed with deep, earthy flavors and a bright, tangy crunch. Tender chicken is marinated in achiote paste, citrus, and warm spices, then cooked until juicy and lightly charred. Finished with quick-pickled red onions and served in warm tortillas, this recipe delivers authentic Mexican-inspired flavor in a balanced, satisfying way—perfect for weeknight dinners or casual gatherings.

Ingredients
    For the Achiote-Marinated Chicken
  • 500 g boneless chicken thighs or chicken breast (cut into thin strips)
  • 3 tbsp achiote paste
  • 2 tbsp fresh lime juice
  • 2 tbsp orange juice (freshly squeezed)
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp paprika
  • 0.75 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
    • For the Pickled Red Onion
  • 1 medium red onion (thinly sliced)
  • 0.5 cup white vinegar
  • 0.5 cup warm water
  • 1 tsp sugar
  • 1 tsp salt
    • For Serving
  • 8–10 small corn tortillas
  • Fresh cilantro leaves (roughly chopped)
  • Lime wedges
  • Optional toppings: sliced avocado, shredded lettuce, tomato salsa
Instructions
    Prepare the Pickled Onion
  1. 1
    In a heat-safe bowl, combine white vinegar, warm water, sugar, and salt. Stir until fully dissolved. Add the thinly sliced red onion and submerge completely. Set aside for at least 20 minutes. The onion will soften and develop a bright, tangy flavor while the color turns vibrant pink.
    2. Make the Achiote Marinade
  2. 2
    In a mixing bowl, whisk together achiote paste, lime juice, orange juice, olive oil, garlic, cumin, oregano, paprika, salt, and black pepper until smooth and well combined. The marinade should be thick but spreadable, with a deep red-orange color.
    3. Marinate the Chicken
  3. 3
    Add the sliced chicken to the marinade and mix thoroughly, ensuring every piece is evenly coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate up to 4 hours.
    4. Cook the Chicken
  4. 4
    Heat a heavy skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Place the marinated chicken in a single layer and cook for 6–8 minutes, turning occasionally, until fully cooked and lightly charred at the edges. Remove from heat and allow the chicken to rest for 5–10 minutes to retain juices.
    5. Warm the Tortillas
  5. 5
    Warm the tortillas in a dry pan or directly over a flame for a few seconds per side until soft and lightly toasted. Keep wrapped in a clean cloth to stay warm.
    6. Assemble the Tacos
  6. 6
    Fill each warm tortilla with achiote-marinated chicken. Top with pickled red onions, fresh cilantro, and any additional toppings you prefer. Serve with lime wedges on the side.
Note

Chicken thighs provide juicier results, but chicken breast works well for a leaner option.

If achiote paste is very firm, soften it slightly with warm water before mixing.

Pickled onions can be made up to 3 days in advance and stored in the refrigerator.

For meal prep, store cooked chicken separately and assemble tacos just before serving.

Keywords: flavorful, Mexican-inspired, family-friendly, protein-rich, weeknight dinner
Read it online: https://petitepanini.com/recipe/achiote-marinated-chicken-tacos-with-pickled-onion-recipe/