Description
With a simple spice rub, the chicken is cooked quickly on the stovetop! Serve with pico de gallo, avocado, and lime wedges for a delicious and easy taco night.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ 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
- ½ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. Season the chicken thighs evenly with the spice mixture.
3. Heat canola oil in a large cast iron skillet over medium-high heat.
4. Working in batches, add the chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side, or until internal temperature reaches 165°F.
5. Transfer the cooked chicken to a plate and let rest for a few minutes. Dice into bite-sized pieces.
6. Serve the diced chicken in warmed tortillas.
7. Top each taco with pico de gallo, avocado, chopped cilantro, and a squeeze of fresh lime juice.
Notes
Chicken breasts can be used instead of thighs if preferred.
Add shredded cheese, sour cream, or hot sauce to customize your tacos.
Great for meal prep—store cooked chicken separately and assemble tacos when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving