Spicy Chicken Tacos

This is my take on making buffalo wing tacos, but I personally love chicken thighs. For one, it’s almost impossible to over cook them (“almost”), secondly, they are easy to manage and so packed with flavor – they are a crowd pleaser. The escabeche is made with pickled carrots and celery are to play more on the buffalo wings thus with some acid to balance the heat up. Perfect tacos while entertaining over a game party…Provecho!

wings taco.jpeg


1 lb of chicken thighs (makes about 4 tacos on 6 in, 8 on 4 in)

Dry rub (Paprika, chili powder, garlic powder, onion powder, salt)

Buffalo Wing Sauce (such as Frank’s)

Sweet Chili Sauce


Escabeche (pickled carrots / celery)

5 rainbow carrots

2 celery stalks

4 chiltepines

1 habanero pepper

1 cup of white vinegar

2 tsp  salt

1 tsp brown sugar

¼ white onion

½ tsp peppercorns


Blue corn tortillas



Celery leaves

Avocado slices


How to prepare

Preheat your oven to 375 F. In the meantime, pat down dry the chicken thighs and apply the dry rub. Place over a foil lined baking sheet and bake for 30 minutes. After 30 minutes, bring out  the chicken and baste with buffalo wing sauce. Put it back in the oven for another 5 minutes. Bring it out again and baste with sweet chili sauce and bake for another 5 – 10 minutes. This last time watch it to ensure it doesn’t burn, you are looking for a little char with the sugars heating up, but not a burn – so watch it. Once it is done, chop it into smaller taco bites – not too small though. If you want drizzle a little more buffalo or sweet chili sauce. 

In your first 30 minutes while your chicken is cooking, or you can do this step a day or two ahead of time, make your escabeche.  Chop your carrots, celery and onion in same size match sticks. Pour the vinegar on a small sauce pan and add sugar and salt. Bring to a gentle boil ensuring the sugar and salt dissolved. Add the remaining of the ingredients and once it boils, reduce heat to a simmer for 2 -3 minutes. Turn it off and let it cool completely. Transfer to a glass container and it will last 2 weeks or even longer.

To assemble: heat up your tortillas with a little bit of butter. Place avocado slices, then add chicken and carefully place a little bit of your escabeche. Garnish with celery leaves.