Ingredients
Scale
- 1 lb chicken thighs (boneless, skinless)
- 1/4 cup olive oil
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small tortillas (corn or flour)
- Fresh cilantro, for garnish
- Chopped onion, for garnish
- Chopped tomatoes, for garnish
- Avocado slices, for garnish
Instructions
- In a large bowl, mix olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper to create a marinade.
- Cut chicken thighs into smaller pieces and coat in the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the marinated chicken for 7-10 minutes per side until it reaches 165°F (75°C).
- Let grilled chicken rest for a few minutes, then slice into thin strips.
- Warm tortillas on the grill for a couple of seconds on each side. Assemble tacos by adding chicken and topping with cilantro, onions, tomatoes, and avocado.
Notes
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave, adding fresh toppings when serving.
- These tacos pair well with Mexican rice, refried beans, or corn salad.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free (if using corn tortillas)
Nutrition
- Serving Size: 2 tacos
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg