Ingredients
Scale
Let’s dive right into the heart of these delicious tacos. You’ll need a few simple ingredients that come together in a delightful symphony of flavors.
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco (optional)
If you’re in a pinch, chicken breasts can substitute for thighs, though I personally find thighs to be more flavorful and forgiving. Feel free to swap queso fresco with feta for a different twist.
Instructions
Let’s get cooking! Here’s how you can bring these tacos to life in your own kitchen.
- Begin by preparing the chicken marinade. In a large bowl, mix together the olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or overnight if time allows, for deeper flavor.
- Heat a skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. I always use a meat thermometer to ensure the internal temperature reaches 165°F.
- Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing it into thin strips.
- Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until they’re soft and pliable.
- Assemble the tacos by placing the sliced chicken on the tortillas, then top with cilantro, red onion, avocado slices, and queso fresco if desired.
Cooking is my way of slowing down, and these steps allow me to do just that while still creating something incredible for my family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International