Description

Change up your taco Tuesdays with these chicken tacos. In about 30 minutes, your dinner is ready and on the table. Fill those taco shells or tortillas with perfectly seasoned chicken with pico de gallo and avocado.

Ingredients

• 2 t. chili powder
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. dried oregano
• ½ t. garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 T. canola oil
• 12 mini-flour tortillas or taco shells, warmed
• 1 c. pico de gallo
• 1 avocado, halved, peeled, seeded and diced
• 1/2 c. chopped fresh cilantro leaves, optional
• 1 lime, cut into wedges

Steps

1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 t. salt and 1/2 t. black pepper.
2. Season chicken with seasoning mixture.
3. Heat canola oil in a large skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer; cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Cool. Dice into bite-size pieces.