Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For Serving:
- 8-12 small corn tortillas (street taco-style)
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
Optional Toppings:
- Cotija cheese
- Avocado slices
- Salsa verde
- Pickled red onions
Instructions
- Marinate the Chicken: In a large bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Add the chicken thighs and toss well to coat with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours to develop flavor.
- Cook the Chicken: Preheat a skillet or grill over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 5 to 7 minutes on each side. Cook until the internal temperature reaches 165°F and the chicken’s exterior is golden brown with slight charring.
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices. Slice or dice the chicken into bite-sized pieces suitable for tacos.
- Warm the Tortillas: While the chicken rests, warm the corn tortillas on a dry skillet over medium heat, about 20 to 30 seconds per side, until they are pliable and slightly toasted for better taste and texture.
- Assemble the Tacos: Fill each warmed tortilla with a generous amount of the sliced chicken, then top with finely chopped white onion and fresh cilantro. Serve immediately with lime wedges on the side and any optional toppings like cotija cheese, avocado slices, salsa verde, or pickled red onions for added flavor.
Notes
- Marinating the chicken for longer than 30 minutes, ideally 2-4 hours, enhances flavor and tenderness.
- Use a grill for an authentic smoky flavor or a cast-iron skillet if a grill is not available.
- Warm tortillas can be wrapped in a clean kitchen towel to keep them soft and warm while assembling tacos.
- Adjust the amount of chili powder based on spice preference.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling / Pan Cooking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 1.5 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
