Description

This is an easy and quick dish to make for a weeknight meal. the chicken is seasoned with delicious spices and then cooked and diced into bite sized pieces. Serve in warm tortillas with your favorite toppings.

Ingredients

• 2 t. chili powder
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. dried oregano
• 1/2 t. garlic powder
• Kosher salt
• freshly ground black pepper, to taste
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 T. canola oil
• 12 mini flour tortillas, warmed
• 1 c. pico de gallo, homemade or store-bought
• 1 avocado, halved, peeled, seeded and diced
• 1/2 c. chopped fresh cilantro leaves
• 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. pepper. Season the chicken with this seasoning mixture.
2. Heat the oil in a large cast iron skillet over medium- high heat. Working in batches, add the 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. Let cool before dicing into bite-size pieces.
3. Serve in warm tortillas, topped with pico de gallo, diced avocado, cilantro and juice from the lime.