Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken thighs (cut into roughly 2-inch pieces)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil (divided)
  • juice of 1 lime (divided (about 2 tablespoons))
  • kosher salt (to taste)
  • 2 small avocados (diced)
  • 8 flour tortillas ((see notes))
  • chopped fresh onion and cilantro, lime wedges, sour cream, salsa, hot sauce, etc. (for serving (optional))

Instruction

  • Mix the chicken thighs, smoked paprika (1 tablespoon), cumin (1 teaspoon), garlic powder (1/2 teaspoon), 1 tablespoon of the oil, 1/2 of the lime juice, and 1/2 teaspoon of kosher salt in a bowl or zip-top bag. Allow to marinate for at least thirty minutes, preferably overnight.
  • Heat a heavy skillet over medium-high heat and add the remaining 1 tablespoon oil. Cook the chicken for 4-5 minutes on each side, trying not to move it as much as possible, until fully cooked and seared/browned on the outside.
  • Meanwhile, mix together the diced avocado, remaining 1/2 of the lime juice, and salt to taste in a small bowl. Wrap the tortillas in a damp towel and place in a tortilla warmer or plate, microwave for 15-20 seconds to warm.
  • When chicken is cooked, transfer to a cutting board and allow to rest for 5-10 minutes. Shred with two forks.
  • Top each tortilla with some chicken and avocado mixture, as well as any optional toppings you want.