Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs skinless, boneless chicken thighs
  • 1/4 cup olive oil
  • 2 tbsp orange juice
  • 2 tbsp lime juice
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 avocado, cored and diced
  • 12 corn or flour tortillas, warmed
  • queso fresco or favorite cheese (optional)
  • 1 cup tomato, finely chopped
  • 1 cup white onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and chopped
  • 1 lime, juiced
  • 1/2 tsp sea salt

Instruction

  • In large bowl or ziploc bag, add chicken, olive oil, orange juice, lime juice, garlic, and spices. Rub marinade all over chicken and place in fridge for at least 1 hour or up to 6 hours.
  • Remove chicken from marinade and discard marinade. Preheat grill to 425-450°F or a pan to medium-high heat. Cook for 5-6 minutes per side.
  • Transfer chicken to plate and cover with foil, letting rest for 5 minutes. Dice chicken into cubes.
  • Grill some tortillas for about 30 seconds per side until charred and set aside.
  • While chicken is resting, combine the chopped tomato, onion, cilantro, jalapeño, lime juice and sea salt in a bowl and set aside.
  • Serve chicken on warm tortillas with diced avocado, pico de gallo, and some cheese if desired.