Description
Juicy chicken thighs bathed in smoked paprika and cumin create the ultimate street taco filling. Prepare the marinade, then quickly cook this flavor bomb.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Juice of 2 fresh limes
- 12 small corn tortillas
- 1/2 cup finely chopped white onion and cilantro mixture (for garnish)
Instructions
- Step 1: Prepare the Marinade and Chicken
- Step 2: Cook the Chicken
- Step 3: Warm the Tortillas
- Step 4: Assemble the Tacos
- Step 5: Garnish and Serve
Notes
- Store leftover cooked chicken filling in an airtight container in the fridge for up to 3 days, but always store the fresh cilantro and onion mixture separately.
- For best results when reheating the filling, add a tiny splash of water or chicken broth to the pan and warm the chicken slowly over low heat to restore moisture and flavor.
- Elevate the experience by adding a quick homemade avocado crema or a dash of your favorite hot sauce to complement the smoky paprika and bright lime marinade.
- To prevent corn tortillas from tearing and enhance their flavor, lightly blister them directly on a hot, dry skillet or over a gas burner flame until they are slightly pliable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 Tacos (approx. 4 oz chicken filling)
- Calories: 405
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 1g