Ingredients (Serves 4–6, makes ~12 mini tacos):
For the chicken:
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1½ lbs boneless, skinless chicken thighs (juicier than breasts)
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2 tbsp olive oil
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3 cloves garlic, minced
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Juice of 2 limes
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1 tbsp white vinegar
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1½ tsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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1 tsp oregano
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1 tsp salt
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½ tsp black pepper
For serving:
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Mini corn tortillas (street taco size)
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White onion, finely diced
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Fresh cilantro, chopped
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Lime wedges
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Optional: cotija cheese, sliced radishes, salsa verde, or crema
👨🍳 Instructions:
1. Marinate the chicken:
In a bowl or zip-top bag, combine olive oil, garlic, lime juice, vinegar, and all spices. Add chicken and coat well.
Marinate in the fridge for at least 30 minutes, ideally 2–4 hours.
2. Cook the chicken:
Heat a skillet, grill, or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side, or until charred and cooked through (internal temp: 165°F / 74°C).
Let rest for 5 minutes, then chop into small, bite-sized pieces.
3. Warm the tortillas:
Heat tortillas in a dry skillet for 15–30 seconds per side until soft and slightly charred. Wrap in a towel to keep warm.
4. Assemble the tacos:
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Layer chopped chicken onto warm tortillas
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Top with diced onion, fresh cilantro, a squeeze of lime juice
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Add any extras like cotija cheese, avocado, or crema
🔁 Optional Add-Ins:
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Pickled red onions for tang
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Jalapeños or hot sauce for spice
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Guacamole or avocado slices for creaminess
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Grilled pineapple for sweet & smoky flavor