Creamy Pickled-Jalapeño Taco Sauce with Easy Chicken Tacos
Main Courses
20 minutes
10–12 small tacos (¾–1 cup sauce)
Ingredients
Creamy Pickled-Jalapeño Sauce
- ½ cup mayonnaise
- ¼ cup drained pickled jalapeños
- 1 teaspoon jalapeño brine, plus more as needed
- ¼ cup loosely packed cilantro, tender stems included
- 2 teaspoons fresh lime juice
- 1 small garlic clove, peeled
- ½ teaspoon honey
- ¼ teaspoon ground cumin
- Salt, only if needed
Chicken Tacos
- 3 cups shredded rotisserie chicken
- 1 tablespoon neutral oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 tablespoons water
- 1 tablespoon fresh lime juice
- Salt, only if needed
- 10–12 small corn tortillas
- Finely diced white onion, for topping
- Chopped fresh cilantro, for topping
- Creamy pickled-jalapeño sauce
- Lime wedges, for serving
Instructions
- Prepare the sauce ingredients. Drain the pickled jalapeños well, reserving a little brine separately. Wash the cilantro and pat it dry to avoid adding excess water to the sauce. Roughly chop the garlic clove.
- Blend the sauce. Add the mayonnaise, drained jalapeños, 1 teaspoon brine, cilantro, lime juice, garlic, honey, and cumin to a small blender or food processor. Blend until smooth, stopping to scrape down the sides as needed.
- Check the flavor and consistency. Taste the sauce before adding salt, since the mayonnaise, jalapeños, and brine already contain salt. The sauce should coat a spoon while still being easy to drizzle. If it is too thick, blend in additional brine ½ teaspoon at a time (or water for thinner consistency without extra salt/tang). For more heat, blend in extra drained jalapeño slices.
- Refrigerate the sauce. Transfer the sauce to a covered container and refrigerate while preparing the tacos (chill 20–30 minutes if time permits).
- Prepare the chicken. Remove skin and bones from the rotisserie chicken. Shred enough meat to measure 3 cups, keeping some larger pieces for texture. Have seasonings and water ready.
- Heat and season the chicken. Heat oil in a large skillet over medium-high heat. Add shredded chicken, smoked paprika, cumin, garlic powder, and water. Toss well and cook 4–6 minutes until hot throughout and water evaporates.
- Lightly brown the edges. Spread chicken across the skillet and cook undisturbed for 1–2 minutes until edges lightly brown. Remove from heat, stir in lime juice, and taste for salt.
- Warm the tortillas. Heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until soft, pliable, and lightly toasted. Keep wrapped in a clean towel.
- Assemble the tacos. Divide chicken among warm tortillas. Add a generous drizzle of creamy pickled-jalapeño sauce, then top with diced white onion and chopped cilantro.
- Serve. Serve immediately with lime wedges and extra sauce on the side.
Chef Ken's Notes & Storage
Chef Ken's Tips
• Start with less liquid: Pickled jalapeños carry moisture even after draining, so check the blended sauce before adding more brine.
• Adjust heat to your taste: Use mild pickled jalapeños for a gentler sauce, or add extra slices for more kick.
• Fix a thin sauce gradually: Stir in mayonnaise 1 tablespoon at a time, then chill and reassess.
• Keep the chicken juicy: The chicken is already cooked, so it only needs reheating and a quick sear for color—don't let it dry out.
• Use the sauce beyond tacos: Spoon it over burrito bowls, spread it on sandwiches, or serve it with quesadillas.
Dairy-Free: Naturally dairy-free as written!
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