Peruvian-style Chicken Taco Filling

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  • 2 tablespoons olive oil, divided
  • 2 pounds chicken thighs, thinly sliced
  • 1 red onion, cut in half and thinly sliced
  • 1 clove garlic, peeled and crushed
  • 1 tomato, diced
  • 1 teaspoon tamari
  • 1 tablespoon red wine vinegar
  • 1 tablespoon agave syrup
  • 1/2 teaspoon cumin seeds, toasted and ground
  • 1/2 cup chopped cilantro
  • Salt and pepper, to taste
  • 12 corn tortillas, slightly heated
  • Cilantro, avocado, shredded cabbage, tomato, lime juice, sour cream (optional)


Heat 1 tablespoon oil in a large stainless or cast-iron skillet over medium-high heat. Add chicken and sauté until cooked through, 5 to 8 minutes. Remove chicken from the pan.

Add remaining 1 tablespoon oil, red onions, garlic and tomatoes; sauté until onions are soft, 3 to 4 minutes. Return chicken to the pan and add tamari, vinegar, agave and cumin; cook for 1 more minute. Add cilantro, salt and pepper.

Serve with warm tortillas and your favorite toppings.

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