Ingredients
FOR THE MARINADE
4 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons chili powder
2 teaspoons ancho chili powder*
1 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon coarse ground black pepper
2 limes, juiced (about 4 tablespoons)
FOR THE TACOS
▢2 pounds boneless skinless chicken thighs
▢24 corn tortillas
▢pico de gallo or your favorite salsa (optional)
▢queso fresco or your favorite cheese (optional)
Instructions
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.