Ingredients
Scale
- 1 lb Chicken thighs
- 2 Dried chiles
- 1/4 cup Lime juice
- 3 cloves Garlic, minced
- 1 tsp Cumin
- 2 tbsp Olive oil
- 8 Corn tortillas
- 1 cup Pico de gallo
- 1/2 cup Cilantro
- 1 Avocado, sliced
- 1 Fresh lime, cut into wedges
- Pickled onions (optional)
- Shredded cabbage (optional)
- Crumbled queso fresco (optional)
Instructions
- Marinate the chicken thighs in a mixture of dried chiles, lime juice, minced garlic, cumin, and olive oil for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated chicken thighs until cooked through and slightly charred, about 6-7 minutes per side.
- Warm the corn tortillas on the grill until they are pliable.
- Slice the grilled chicken and serve it in the tortillas.
- Top with pico de gallo, cilantro, avocado slices, and a squeeze of fresh lime.
- Add pickled onions, shredded cabbage, or crumbled queso fresco if desired.
Notes
These tacos are best served fresh off the grill. For deeper flavor, marinate the chicken longer. Use guacamole if fresh avocado is unavailable.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg