Description
Savory marinated chicken with crisp toppings wrapped in warm tortillas, perfect for fall gatherings.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/2 cup chopped cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- Lime wedges, for serving
- For the creamy drizzle: 1/2 cup plain yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon ground cumin
Instructions
- Marinate the chicken: In a bowl, whisk olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Add the chicken thighs, toss to coat, and let sit for 20–30 minutes at room temperature or up to 4 hours in the fridge.
- Make the drizzle: Combine yogurt, lime juice, and cumin in a small bowl. Chill while you cook.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken thighs for 4–6 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Let rest for 5 minutes, then slice thinly.
- Warm tortillas: Heat tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes. Keep them warm under a towel.
- Assemble: Layer sliced chicken, shredded cabbage, red onion, cilantro, and avocado on each tortilla. Drizzle with the yogurt sauce and finish with a squeeze of lime.
Notes
Pound chicken thighs to even thickness for even cooking. Don’t overcrowd the pan for a nice sear.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican