With a simple spice rub, the chicken is cooked quickly on the stovetop! Serve with pico de gallo, avocado + lime wedges!
5 stars (188 ratings)
Ingredients
2teaspoonschili powder
1teaspoonground cumin
1teaspoonsmoked paprika
1teaspoondried oregano
½teaspoongarlic powder
Kosher salt and freshly ground black pepper, to taste
1 ½poundsboneless skinless chicken thighs
1tablespooncanola oil
12mini flour tortillas, warmed
1cuppico de gallo, homemade or store-bought
1avocado, halved, peeled, seeded and diced
½cupchopped fresh cilantro leaves
1lime, cut into wedges
Instructions
In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
Season chicken with chili powder mixture.
Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and 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.
Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.