Easy Chicken Tacos
6 servings
servings15 minutes
active time30 minutes
total timeIngredients
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)
Directions
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
servings15 minutes
active time30 minutes
total time