Mexican · Dinner
Griddled Chicken Tacos
Chicken thigh pieces are rubbed with cumin, chili powder and garlic, then griddled on a hot skillet until charred at the edges and juicy inside. Diced and served on warm corn tortillas with white onion, cilantro, salsa and lime wedges.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
478Calories
45.2gProtein
19.8gFat
29.6gCarbs
3.8gSugar
5.1gFiber
870mgSodium
221mgChol
4.6gSat Fat
760mgPotassium
95mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Toss the chicken thigh pieces with the chili powder, cumin, smoked paprika, garlic and salt until evenly coated.
2
Sear
Heat a skillet over medium-high heat and lay the chicken in a single layer; cook 4 to 5 minutes per side until deeply charred and no longer pink.
3
Rest
Transfer the chicken to a plate and let it rest for 3 minutes, then dice into bite-sized pieces.
4
Plate
Divide the chicken between the warm tortillas, top with white onion, cilantro and salsa, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 44 corn tortillas (12-inch)
- 4 tbsp4 tbsp white onion
- 4 tbsp4 tbsp cilantro
- 11 lime
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp salsa
