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!
Ingredients
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
Instructions
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.
