Ingredients
Scale
- 2 lbs boneless chicken thighs
- 12 corn tortillas
- 3 ripe avocados
- 1 white onion
- 1 bunch fresh cilantro
- 2 limes
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
Instructions
- Marinate the chicken thighs with chili powder, cumin, paprika, salt, and pepper for at least 15 minutes.
- Mash the avocados with lime juice and salt in a mixing bowl to make guacamole.
- Dice the onion and chop cilantro. Crumble queso fresco if using.
- Heat a skillet over medium-high heat and cook the marinated chicken for about 6-8 minutes per side until charred and cooked through.
- Warm corn tortillas in another skillet until pliable.
- Slice the cooked chicken into strips and assemble each taco by filling tortillas with chicken, guacamole, diced onions, chopped cilantro, and crumbled cheese. Serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos (210g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 90mg