Ingredients
Equipment
Method
- In a large bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper until well combined.
- Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours maximum.
- Heat a skillet or grill pan over medium-high heat until very hot. A drop of water should sizzle immediately.
- Remove chicken from marinade and place in the hot skillet. Cook for 5 to 7 minutes on each side without moving, until golden and slightly charred.
- Check that internal temperature reaches 165°F with an instant-read thermometer. Remove from heat once temperature is reached.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
- While chicken rests, warm corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and slightly toasted.
- Slice or dice the rested chicken into small, bite-sized pieces.
- Fill each warm tortilla with chicken, then top with chopped white onion and fresh cilantro.
- Serve immediately with lime wedges for squeezing. Add optional toppings like cotija cheese, avocado, or salsa verde if desired.
Notes
Do not marinate chicken longer than 4 hours as the acidic lime juice can make the texture mushy. Chicken thighs stay juicier than breasts but both work well. Store leftover cooked chicken in an airtight container for up to 4 days. Can be frozen for up to 3 months.
