Tamarind-Glazed Chicken Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 3 tbsp tamarind paste
• 2 tbsp honey
• 3 garlic cloves minced
• 1 tsp ground cumin
• 8 small corn tortillas
• 1 medium red onion thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp salt
• 1/4 cup cilantro chopped
• 2 tbsp olive oil
• for serving lime wedges

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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.