Careme

Instructions

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1. 1.

   Trim 1 pound zucchini and cut into 1/2-inch half-moons. Peel and finely grate 2 garlic cloves, keeping them separate. Chop enough cilantro leaves and tender stems to measure 1/4 cup. Juice 1 large lime to obtain 2 tablespoons juice.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry and unfold them to an even thickness. Toss in a bowl with the following, then let stand while you prepare the salsa:

   • 1/2 tablespoon olive oil
   • 1 tablespoon lime juice
   • 1 grated garlic clove
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt
3. 3.

   Toast 2 tablespoons unsalted shelled pepitas in a dry, large skillet over medium heat for 2–3 minutes, stirring until fragrant and lightly golden. Transfer to a cutting board and finely chop.

4. 4.

   Make the rustic pepita salsa by stirring together:

   • The toasted, chopped pepitas
   • 1/4 cup chopped cilantro
   • 1 tablespoon lime juice
   • 1 grated garlic clove
   • 2 tablespoons water

   Set aside so the flavors mingle.

5. 5.

   Heat 1/2 tablespoon olive oil in the skillet over medium-high heat. Add the prepared zucchini and 3/4 teaspoon fine sea salt. Cook for 7–9 minutes, turning occasionally, until browned and just tender. Transfer to a serving bowl and cover loosely.

6. 6.

   Reduce the heat to medium and add 1/2 tablespoon olive oil to the skillet. Add the seasoned chicken in a single layer and cook for 10–14 minutes, turning halfway through, until browned and the thickest part reaches 175°F. Transfer to a clean cutting board and rest for 5 minutes.

7. 7.

   While the chicken rests, warm 6 small corn tortillas in a separate dry skillet over medium-high heat for about 20 seconds per side. Stack in a clean kitchen towel to keep them soft.

8. 8.

   Slice the rested chicken across the grain. Divide it among the warm tortillas, add some zucchini, and spoon the pepita salsa over the top. Plate three tacos per person with the extra zucchini alongside.

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