Windset Chicken Tacos

Difficulty: Simple
Time: 45


  • 1 tub (375ml) Dona Maria mole paste
  • 5 lbs chicken thighs
  • 3 ¼  cups lime juice
  • 1 ¾ tsp salt
  • 1 lb hot chili peppers
  • 2 lbs cabbage sliced thin
  • 1 lb carrots sliced thin
  • 1 bunch cilantro
  • 2 ½ cups honey
  • 1 ½ cups olive oil
  • 4 Fresco® Mini Cucumbers
  • 2 cups rice wine vinegar
  • 2 lbs Dolce® Sweet Mini Peppers
  • 1 ½ cups white wine vinegar
  • ¾ cup sugar
  • ¼ cup water
  • 2 cups Concertino™ Mini Grape Tomatoes
  • 1 cup diced red onion
  • 4 tbsp cilantro, parsley, and chives chopped
  • 2 avocados
  • 30 small corn or flour tortillas
  • lime quarters to finish
  • option to add cheese

Taco Tuesday is about to be brought to the next level with Windsets Pickled Hot Pepper and Chicken Tacos!


Braised Chicken Mole

  1. Season chicken thighs with a large pinch of salt and sear the chicken in a pan until golden brown. Add in equal parts mole paste (1 tub) and water. Simmer for 30 minutes till chicken is tender and falling apart.
  2. Season with ½ cup lime juice and let cool.

Fermented Gusto® Hot Peppers

  1. Toss 1 lb Hot Peppers in 2 tsp salt and place in a zip-lock bag at room temperature for 4-5 days. Place in the fridge until ready to use.


  1. Mix 2 lbs cabbage, 1 lb carrots, 1 bunch cilantro and a large pinch of salt together.
  2. Combine ½ cup lime juice, ½ cup honey, 1 cup olive oil and a large pinch of salt together. Toss the slaw together and season with slaw vinaigrette.

Pickled Fresco® Mini Cucumbers

  1. Heat 2 cups rice wine vinegar and 2 cups honey together and pour over 4 sliced cucumbers. Let sit for 24 hours and place in fridge until ready for use.

Pickled Dolce® Sweet Mini Peppers

  1. Boil 1 ½ cups white wine vinegar, ¾ cup sugar and ¼ cup water together. Add in a large pinch of salt.
  2. Pour over 2 lbs sliced Dolce® Sweet Mini Peppers and put in fridge until ready for use.

Windset Tomato Salsa

  1. Mix 2 cups Concertino™ Tomatoes, 1 cup diced red onion, 4 tbsp cilantro, parsley, and chives chopped, 4 tbsp lime juice, 2 tbsp olive oil, and a large pinch of salt together. Let sit for 20-30 minutes.

Avocado Mousse

  1. Remove avocado from the skin and place in a bowl, add in 100 ml olive oil and 100 ml lime juice and mash with a fork or whisk.
  2. Place in a container and remove as much air as possible. Place in fridge until ready for use.


  1. Heat tortillas on a BBQ, stove top, oven, or pan.
  2. Spread Avocado Mousse on the tourtilla shells.
  3. Top with Braised Chicken Mole.
  4. Mix Fermented Fermented Gusta® Hot Peppers, Slaw, Pickled Fresco® Mini Cucumbers, and Pickled Dolce® Sweet Bell Peppers in a bowl and spread over taco.
  5. Top with Windset Tomato Salsa.
  6. Have a taco party!