Description
A vibrant celebration of earthy spices and fresh produce, these chicken street tacos are a comfort food that bursts with flavor and warmth.
Ingredients
Scale
- 2 lbs boneless chicken thighs
- 12 corn tortillas
- 3 ripe avocados
- 1 white onion, finely diced
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
- 4 oz queso fresco cheese, crumbled
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Season the chicken thighs generously with chili powder, cumin, paprika, salt, and pepper. Mix well to ensure each piece is evenly coated and marinate for at least 15 minutes.
- Prepare the guacamole by mashing the ripe avocados in a mixing bowl. Add freshly squeezed lime juice and a pinch of salt.
- Chop the onion, cilantro, crumble the queso fresco, and cut the limes into wedges.
- Cook the marinated chicken in a heated cast iron skillet over medium-high heat for 6-8 minutes on each side until charred and cooked through.
- Warm the corn tortillas in a dry skillet or over an open flame until pliable.
- Assemble the tacos with sliced chicken, guacamole, onions, cilantro, and crumbled cheese. Serve with lime wedges.
Notes
You can marinate the chicken in advance for enhanced flavor. Customize toppings to suit your taste preferences.
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 135mg