Ingredients
Scale
For the Marinated Chicken:
- 1½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice, from about 2 limes
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos:
- 12 small (4 to 5 inch) corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- ½ cup cotija cheese, crumbled
- 2 limes, cut into wedges for serving
- 1 avocado, sliced or mashed (optional)
- Salsa or hot sauce of your choice, for serving
Instructions
- In a large bowl, whisk together olive oil, fresh lime juice, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Add chicken thighs and turn to coat well. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
- Heat a large skillet or cast iron pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook in a single layer for 5 to 6 minutes per side until golden brown, slightly charred at the edges, and cooked through to 165°F. Do not move the chicken while it cooks.
- Transfer chicken to a cutting board and rest for 5 minutes. Slice or chop into small bite-sized pieces.
- While the chicken rests, warm each corn tortilla directly over a gas flame for 15 to 20 seconds per side, or in a dry skillet over medium-high heat for 20 to 30 seconds per side until lightly charred.
- Stack two warm tortillas together for each taco.
- Divide sliced chicken among the doubled tortillas. Top with diced white onion, fresh cilantro, and crumbled cotija cheese. Finish with a generous squeeze of fresh lime juice and serve immediately.
Notes
- Chicken thighs are strongly recommended over breasts for juicier, more flavorful tacos.
- Even 15 minutes of marinating makes a noticeable difference. Do not skip it.
- Always char your tortillas directly on a gas flame or in a very hot dry skillet for authentic flavor.
- Double up the tortillas, two per taco, to prevent tearing under the filling.
- Keep toppings simple: white onion, fresh cilantro, and lime are all you truly need.
- Leftover chicken keeps in the fridge for up to 4 days in an airtight container.
- Reheat in a hot dry skillet for 2 to 3 minutes for the best texture. Add a splash of chicken broth if needed.
- Freeze raw marinated chicken for up to 3 months for an easy make-ahead meal.
- Prep Time: 10
- Marinating Time: 15-60
- Cook Time: 12
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican