Food and Drinks


This will probably be my weeknight dinner for the next couple of weeks. No, no, probably months.

We just got a baby corgi brother to Butters. To say that my hands will be complete is an understatement.

Here are the most straightforward chicken tacos for a weeknight.

The chicken is spiced with a simple rub of chili powder, cumin paprika oregano, and garlic powder. It’s then thrown into the skillet, cooked until done, and sliced up.

Use store-bought pico de Gallo to top the tortillas. My favorite combination is diced avocado with cilantro and freshly squeezed lemon juice!


Chili powder, two teaspoons

Cumin ground to 1 teaspoon

Smoked paprika, one teaspoon

Oregano dried, one teaspoon

Half a teaspoon of garlic powder

To taste, add Kosher Salt and freshly ground Black Pepper

1 1/2 pounds of skinless, boneless chicken thighs

Canola oil, one tablespoon

Warm 12 mini flour tortillas

1 cup pico de gallo, homemade or store-bought

One avocado, peeled and seeded.

Fresh cilantro leaves chopped to a 1/2 cup

One lime, cut into wedges


Combine chili powder, cumin, and paprika in a small bowl. Add 1/2 teaspoon of pepper, 1/2 teaspoon salt, and one teaspoon of garlic powder. A mixture of chili powder and salt can be used to season chicken.

Heat the canola oil on medium-high heat in a large skillet. Cook the chicken in batches until it is golden brown, cooked through, and reaches an internal temperature of about 165 degrees F. This will take approximately 4-5 minutes on each side. Let cool before dicing into bite-size pieces.

Serve the chicken with tortillas topped with avocado, cilantro, and pico de Gallo.

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