Description
Delicious grilled chicken street tacos with vibrant flavors, topped with fresh pico de gallo.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 6 small corn tortillas (toasted or grilled)
- 1 cup pico de gallo (tomato, onion, cilantro, jalapeño)
- Fresh chopped cilantro (optional)
- Lime wedges, for serving
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Instructions
- 1. In a mixing bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and juice of 1 lime until well combined.
- 2. Add the chicken thighs and toss thoroughly to coat. Cover and refrigerate for at least 20 minutes.
- 3. Heat a grill or cast-iron skillet over medium-high heat. Cook the chicken thighs for about 4–5 minutes per side until a slight char forms and the internal temperature reaches 165°F (74°C).
- 4. Remove chicken from heat and let it rest for about 5 minutes, then slice it into strips.
- 5. Warm the corn tortillas on the grill or skillet for 20–30 seconds per side.
- 6. Fill each tortilla with sliced chicken, top with pico de gallo, cilantro, and a squeeze of lime. Serve immediately.