Ingredients
Method
Marinate the chicken
- In a large bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Cook the chicken
- Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook for 5–7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown with slight char marks.
Rest and slice
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or dice into small, bite-sized pieces.
Warm the tortillas
- While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side, until pliable and lightly toasted.
Assemble the tacos
- Fill each tortilla with the cooked chicken, then top with chopped onion and fresh cilantro. Serve immediately with lime wedges and any optional toppings.
Nutrition
Notes
For extra char, grill the chicken over direct heat on an outdoor grill. You can substitute boneless skinless chicken breasts, but reduce cook time by 2-3 minutes per side to avoid drying out. Leftover chicken keeps in the fridge for up to 3 days; reheat gently in a skillet. Make-ahead: marinate the chicken overnight for maximum flavor. Common mistake: overcooking leads to dry meat; use a meat thermometer for best results. Serve with a side of black beans or Mexican rice for a complete meal.