Ingredients
1 1/2 pounds boneless skinless chicken thighs
1/4 cup fresh lime juice (about 2 limes)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
16 small corn tortillas (street taco size)
1/2 white onion, finely chopped
1/4 cup fresh cilantro, chopped
Lime wedges, for serving
Optional: cotija cheese, avocado slices, salsa verde, pickled red onions
Instructions
- In a bowl or resealable bag, combine lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add chicken thighs and toss to coat. Marinate in the refrigerator for at least 2 hours, up to overnight.
- Heat a skillet or grill over medium-high heat. Cook the marinated chicken for 4–5 minutes per side, or until the internal temperature reaches 165 °F. Transfer to a plate and let rest for 5 minutes.
- Chop the rested chicken into bite-sized pieces.
- Warm the corn tortillas on a dry skillet or griddle for 20–30 seconds per side until charred and pliable.
- To assemble, double up tortillas, top with chopped chicken, chopped onion, and cilantro. Squeeze lime juice over the top and add optional toppings like cotija cheese, avocado slices, salsa verde, or pickled onions.
Notes
Do not marinate chicken longer than 6–8 hours to avoid mushy texture.
Use two tortillas per taco to prevent tearing.
For meal prep, store chicken and tortillas separately and reheat as needed.
For spicier tacos, add chipotle in adobo or cayenne to the marinade.
Great with sides like rice, beans, or Mexican street corn.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2–3 tacos
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
