Taco night has never been easier! Our favorite fresh ingredients come together to make quick and easy chicken tacos.
INGREDIENTS
- 1 1/2 pounds boneless skinless thighs
- 1/4 cup extra virgin or vegetable olive oil
- 3 tablespoons taco seasoning
- 2 tablespoons fresh squeezed lime juice, from 1-2 limes
- 12 flour (or corn) tortillas, warmed or toasted in a pan
METHOD
Place the chicken thighs in a large bowl, and add the oil, taco seasoning, and lime juice. Toss until completely coated. Cook the chicken thighs
Grill: Preheat the grill to high heat. Reduce heat to medium, place the chicken on the grill and cook for 5–6 minutes. Flip and cook on the other side until a meat thermometer reads 165°F, about 4-5 minutes longer.
Oven: Heat the oven to 425° F. Move the oven rack to the center of the oven. Place the chicken in a single layer in a baking dish or on a rimmed baking sheet lined with parchment paper. Bake until the chicken has an internal temperature of 165°F about 20 minutes.
Stovetop: Heat a large skillet over medium-high heat. When the oil is glistening, add the chicken. This might need to be done in 2 batches. Cook until the bottom of the chicken is browned, about 5 minutes. Flip and cook until the chicken reaches an internal temperature of 165°F, about another 5 -6 minutes longer. Continue to flip to prevent burning.
Remove the chicken from the grill, oven, or pan and let it rest for 10 minutes. Chop the chicken into bite-sized pieces. Fill each tortilla with chicken, cheese, lettuce, avocado, onion, cilantro, salsa, and sour cream. Squeeze a wedge of lime over the taco and enjoy!
FOR SERVING
- shredded mozzarella, Monterey, or pepper jack cheese
- Chopped or finely shredded romaine lettuce
- 1 avocado, diced or sliced
- finely chopped red or white onion
- finely chopped cilantro
- 1 cup pico de gallo, salsa, or 2 Roma tomatoes, finely diced
- Sour cream
- 1 lime, cut into wedges
RELATED: Spinach & tuna pancakes Recipe