Super Spicy Chicken Tacos with Fresh Salsa

These super spicy chicken tacos come together quickly but pack a serious punch. The key is layering heat through multiple sources - the marinated chicken, the fresh salsa, and additional hot sauce. If you're sensitive to spice, you can adjust by reducing the amount of hot peppers, but for true heat lovers, this recipe delivers authentic Mexican fire.

1. Step 1: Wear gloves when handling hot peppers to protect your skin and avoid touching your eyes.

   In a large bowl, combine chipotle peppers with adobo sauce, minced habanero, cayenne pepper, chili powder, cumin, garlic powder, onion powder, juice of 1 lime, vegetable oil, and salt. Mix well to form a marinade.

2. Step 2: The longer you marinate, the spicier and more flavorful your chicken will be.

   Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

3. Step 3: For extra heat, include some of the pepper seeds in your salsa.

   While the chicken marinates, prepare the super spicy fresh salsa. In a medium bowl, combine diced tomatoes, red onion, jalapeños, serrano pepper, cilantro, and salt to taste. Mix well and set aside to let the flavors meld.

4. Step 4: Leaving space between chicken pieces ensures they sear rather than steam, creating better flavor.

   Heat a large skillet over medium-high heat. Add 1 tablespoon of oil. Once hot, add the marinated chicken pieces, being careful not to overcrowd the pan (cook in batches if necessary).

5. Step 5: The slight char adds smoky flavor that complements the spiciness.

   Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked through and slightly charred on the edges. The internal temperature should reach 165°F.

6. Step 6: Warming tortillas makes them more pliable and enhances their flavor.

   While the chicken cooks, warm your tortillas. Either wrap them in damp paper towels and microwave for 30 seconds, or heat them individually in a dry skillet for about 30 seconds per side until pliable and slightly charred.

7. Step 7: The cool avocado and sour cream help balance the intense heat of the chicken and salsa.

   To assemble the tacos, place a portion of the spicy chicken on each warm tortilla. Top with the fresh spicy salsa, sliced avocado, a dollop of sour cream, additional cilantro, and a drizzle of hot sauce if desired.

8. Step 8: Fresh lime juice brightens the flavors and cuts through the spiciness.

   Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.

For an even more intense experience, try adding a pinch of ghost pepper flakes to the marinade or salsa - but proceed with extreme caution! Remember that the fat in the avocado and sour cream helps neutralize capsaicin, the compound that makes peppers hot, so don't skip these cooling elements.