Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Rochelle’s recipe book

    Easy Chicken Tacos

    6 servings

    porciones

    15 minutes

    tiempo activo

    30 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2 teaspoons chili powder

    1 teaspoon ground cumin

    1 teaspoon smoked paprika

    1 teaspoon dried oregano

    1/2 teaspoon garlic powder

    Kosher salt and freshly ground black pepper (to taste)

    1 1/2 pounds boneless, skinless chicken thighs

    1 tablespoon canola oil

    12 mini flour tortillas (warmed)

    1 cup pico de gallo (homemade or store-bought)

    1 avocado (halved, peeled, seeded and diced)

    1/2 cup chopped fresh cilantro leaves

    1 lime (cut into wedges)

    Instrucciones

    In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.

    Season chicken with chili powder mixture.

    Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

    Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

    6 servings

    porciones

    15 minutes

    tiempo activo

    30 minutes

    tiempo total
    Comenzar a Cocinar

    ¿Listos para empezar a cocinar?

    Recopila, personaliza y comparte recetas con Umami. Para iOS y Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Términos • Privacidad • Preguntas

    • Make primary photo
    • Delete photo

    Ingredientes

    2 teaspoons chili powder

    1 teaspoon ground cumin

    1 teaspoon smoked paprika

    1 teaspoon dried oregano

    1/2 teaspoon garlic powder

    Kosher salt and freshly ground black pepper (to taste)

    1 1/2 pounds boneless, skinless chicken thighs

    1 tablespoon canola oil

    12 mini flour tortillas (warmed)

    1 cup pico de gallo (homemade or store-bought)

    1 avocado (halved, peeled, seeded and diced)

    1/2 cup chopped fresh cilantro leaves

    1 lime (cut into wedges)

    Instrucciones

    1

    In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.

    2

    Season chicken with chili powder mixture.

    3

    Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

    4

    Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.