Easy Chicken Tacos

🥄 Ingredients

• 4 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 2 teaspoons chili powder
• 2 teaspoons ancho chili powder*
• 1 ½ teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 4 tablespoons lime juice ((about 2 limes))
• 2 pounds boneless skinless chicken thighs
• 24 corn tortillas ((or flour tortillas))
• pico de gallo (or your favorite salsa (optional))
• queso fresco (or your favorite cheese (optional))

👨‍🍳 Instructions

1. 1

   In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.

2. 2

   Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.

3. 3

   Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.

4. 4

   Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.

5. 5

   Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.