Family Style Tacos

with Pan-Fried Chicken Thighs

Find all the ingredients for an easy, fun, interactive, build-your-own taco night at Pete’s. Start by picking up delicious pre-made fresh tortillas, a container of our housemade salsa and other goodies. Use our mildly spicy, and delicious fried chicken thigh recipe for a quick protein to add to the spread.

Makes: a meal for 4-6, depending on age and appetites
Preparation time: 25 minutes active


  • fresh banana pepper, sliced into thin rounds
  • 1 cup apple cider vinegar
  • 1 sweet pepper, cut into thin strips
  • 1 small onion, sliced thin


  • 2 ripe avocado
  • 4 tbsp lime juice, approx. 2 limes
  • dash hot sauce
  • 3 tbsp cilantro, finely chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • dash cumin

Garnish and Toppings:

  • Pete’s Housemade Salsa
  • sour cream
  • 1 mango, diced small (or to make extra attractive to kids, look up a video of how to cut it hedgehog style, and serve it that way for them to cut pieces off)
  • 3 cups iceberg lettuce, shredded
  • 2 radishes, sliced very thin
  • 1 ½ cups queso fresco, or feta, crumbled
  • 1 lime, cut into 6 small wedges
  • 10-12 small white corn tortillas


  • 12 chicken thighs
  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 4 tsp kosher salt
  • dash allspice


Put banana pepper in a container and fill will apple cider vinegar, to cover, set aside.

Mix all dry spices and seasonings listed under the chicken thighs in ingredients. Cover the all sides of chicken thighs in the seasoning, place on a plate, and refrigerate.

In a hot pan with 1 tbsp cooking oil fry the onions for 5 minutes, or until tender, add peppers, stir and fry another 2-3 minutes. Set the vegetables aside after cooking and wrap to keep warm.

Put all ingredients under avocado into a flat bottom dish, and mash with a potato masher, set aside.

Heat a large non-stick frying pan to medium-high heat. Place the chicken thighs in with just enough oil to coat the bottom of the pan. Let cook 5 minutes and flip. Puncture the thigh at it’s thickest with a toothpick to check doneness; if the juices that come out run clear, it is ready. You can also remove a thigh from the pan and cut through thickest part. They should only need 10-12 minutes total, and a bit of blackening is good. Set all the thighs aside to rest.

In a frying pan on high heat, toast both sides of all tortillas. Place in a towel as you go to keep warm. Use tongs to flip the tortillas, and stay with them as this process goes very quickly. You’ll want just a bit of spotted char on each.

Slice all the chicken thighs into thin strips, and put onto a serving plate.

Place all the ingredients on the table, with forks and spoons for serving, and build your own tacos!

Recipe created by Jess Emin


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