Tacos

Name: Tacos (Upgraded)
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 pounds Boneless, Skinless Chicken Thighs; 2 tbsp Lime Juice; 1 tbsp Olive Oil; 1 tbsp Chili Powder; 1 tsp Cumin; 1/2 tsp Garlic Powder; 1/4 tsp Cayenne Pepper; 1 cup Diced Tomatoes; 1/2 cup Diced White Onion; 1/4 cup Chopped Cilantro; 1 tbsp Lime Juice; 1/2 Jalapeño-minced (optional); 12 Corn or Flour Tortillas; 1/2 cup Avocado-sliced

⏱45 min

👥4

🔥400 cal

Medium

🍽️Mexican

Tacos featuring marinated and spiced chicken, topped with a fresh homemade pico de gallo. A step up in flavor and freshness.

1.5 pounds Boneless, Skinless Chicken Thighs

2 tbsp Lime Juice

1 tbsp Olive Oil

1 tbsp Chili Powder

1 tsp Cumin

See all 14 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥400 cal

Medium

🍽️Mexican

Tacos featuring marinated and spiced chicken, topped with a fresh homemade pico de gallo. A step up in flavor and freshness.

#Tacos #Chicken #Pico de Gallo #Mexican

Instructions

Combine all Marinade ingredients in a bowl. Add the Chicken and marinate for at least 30 minutes, or up to 4 hours.
While the Chicken marinates, prepare the Pico de Gallo by combining all Pico de Gallo ingredients in a bowl. Set aside.
Grill or pan-fry the Chicken until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes, then shred or dice.
Warm the Tortillas according to package directions.
Fill each Tortilla with the cooked Chicken, Pico de Gallo, and Avocado slices. Serve immediately.

Ingredients

1.5 pounds 680 g Boneless, Skinless Chicken Thighs
2 tbsp 30 mL Lime Juice
1 tbsp 15 mL Olive Oil
1 tbsp 15 mL Chili Powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL Cayenne Pepper
1 cup 240 mL Diced Tomatoes
1/2 cup 120 mL Diced White Onion
1/4 cup 60 mL Chopped Cilantro
1 tbsp 15 mL Lime Juice
1/2 1 Jalapeño-minced (optional)
12 N/A Corn or Flour Tortillas
1/2 cup 120 mL Avocado-sliced

Equipment

Grill or Skillet
Mixing Bowls
Cutting Board
Knife

Instructions

Combine all Marinade ingredients in a bowl. Add the Chicken and marinate for at least 30 minutes, or up to 4 hours.
While the Chicken marinates, prepare the Pico de Gallo by combining all Pico de Gallo ingredients in a bowl. Set aside.
Grill or pan-fry the Chicken until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes, then shred or dice.
Warm the Tortillas according to package directions.
Fill each Tortilla with the cooked Chicken, Pico de Gallo, and Avocado slices. Serve immediately.

Nutrition per serving

Calories 400

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Tacos

Tacos

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