From craving to table
Instructions
- 1
In a medium bowl, combine olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- 2
Add the chicken thighs and toss to coat evenly. Let marinate for at least 10 minutes (or up to 2 hours for more flavor).
- 3
Preheat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until cooked through and lightly charred.
- 4
Transfer chicken to a cutting board and let rest for 5 minutes, then chop into bite-sized pieces.
- 5
Warm the corn tortillas on the grill or in a dry skillet until pliable.
- 6
Fill each tortilla with chopped chicken, then top with diced onion, cilantro, salsa or pico de gallo, and queso fresco if desired.
- 7
Serve immediately with lime wedges on the side.