Tamarind-Glazed Chicken Tacos with Pickled Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed with tangy tamarind sauce served in warm corn tortillas topped with vibrant pickled red onions for a bright contrast. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 3 minced garlic cloves, and 1 tsp ground cumin until smooth and set aside.
  2. Step 2: Place 1 medium thinly sliced red onion in a heatproof jar. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, and 1 tsp salt; bring to a simmer over medium heat until salt dissolves. Pour the hot brine over the onions and let sit at room temperature for at least 30 minutes.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 1 lb boneless skinless chicken thighs, then sear for 3-4 minutes per side until golden brown.
  4. Step 4: Reduce heat to medium-low and brush the tamarind glaze generously over the chicken thighs. Cook for an additional 5-7 minutes, turning and glazing occasionally until chicken is cooked through and glaze is sticky.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
  6. Step 6: Chop the cooked chicken into bite-sized pieces, assemble tacos by layering chicken, pickled red onions, and 1/4 cup chopped cilantro on each tortilla. Serve with lime wedges for squeezing.

Frequently asked questions

How long does Tamarind-Glazed Chicken Tacos with Pickled Red Onion take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tamarind-Glazed Chicken Tacos with Pickled Red Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Tamarind-Glazed Chicken Tacos with Pickled Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tamarind-Glazed Chicken Tacos with Pickled Red Onion for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tamarind-Glazed Chicken Tacos with Pickled Red Onion?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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