Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon canola oil
  • 12 mini flour tortillas (warmed)
  • 1 cup pico de gallo (homemade or store-bought)
  • 1 avocado (halved, peeled, seeded and diced)
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime (cut into wedges)

Instruction

  • 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.