Its no secret we are huge on tacos in this house and there’s nothing I hate more than a flavorless taco!

Using chicken thighs in this recipe ensures that the meat is going to be not only tender but also incredibly juicy and full of flavor! Who knew that throwing a couple of spices together can create such a harmony of flavors that make you want to have taco after taco.

INGREDIENTS :

• 6 boneless, skinless Chicken Thighs
• Oil for pan frying (roughly 2-3 TB)
• Tortillas (pack of 6+)

For the Marinade :

• 2 TB (Tablespoons) Lime Zest (or zest from 2 limes)
• 2 TB chopped Garlic (or 4 garlic cloves, pressed, grated or diced)
• 1/4 cup Lime Juice
• 1/4 cup Oil
• 2 tsp (teaspoons) Cumin powder
• 1/4 tsp Chili powder
• 1 tsp Achiote powder
• 1 tsp Paprika powder
• 1 tsp Onion powder
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper

For the Toppings :

• Shredded Cheese
• Pico de Gallo
• Cilantro Lime Crema

Pico Ingredients :
Click here to view recipe

• 2 Tomatoes
• 1 small White Onion
• 2-4 TB (Tablespoons) Cilantro
• Zest of 1 Lime
• Juice of 1 Lime
• 1 TB Oil
• Pinch of Salt
• Pinch of Pepper
• Pinch of Sugar

Cilantro Lime Crema Ingredients :
Click here to view recipe

• 1/2 cup Sour Cream
• Zest of 1 Lime.
• Juice of 1 Lime.
• 1/4 tsp (teaspoon) Salt.
• 1 Garlic clove, grated or pressed.
• 2-3 TB (Tablespoons) of Cilantro, chopped.

STEPS :

1. Combine your marinade ingredients together in a bowl or inside ziplock bags. So add your lime zest, garlic, lime juice, oil, cumin, paprika, onion powder, chili powder, achiote powder, salt and pepper to a container or bag you’ll be marinating your chicken in. Mix everything up well. Add your chicken to the container or bag and allow to marinate for at least 30 minutes. Preferably 2-4 hours if you can spare the time. Can be marinated overnight or longer.
2. Heat up 2-3 TB oil in a pan over medium to medium high heat. Add your marinated chicken to the hot oil. Cook on each side for 4-6 minutes, or until chicken reaches 165 degrees Fahrenheit internal temperate. While your chicken cooks, feel free to toast your tortillas if you wish to. To do this, all you do is toss corn or flour tortillas on a medium to medium-high dry skillet (means the skillet has no oil or anything on it) and pan toast about 15-45 seconds per side.
3. Slice cooked chicken thighs and begin assembling your tacos. My preferred way to serve these is topped with grated cheese, freshly made pico de Gallo and a delicious and tangy Cilantro Lime Crema on top!

Recipes to taco toppings :
Click for Pico de Gallo recipe
Click for Cilantro Lime Crema recipe