EASY CHICKEN TACOS RECIPE

By rubbing simple seasoning, chicken cooked so fast on the stove! Dice into small pieces and serve with Pico, avocado + lime!

I think this may be my go-to dinner for subsequent few weeks. No, wait, months are possible.

EASY CHICKEN TACOS RECIPE

So enter the simplest day of the night taco chicken ever.

By rubbing the straightforward seasoning – flavorer , cumin, paprika, Oregano, garlic powder – the chicken is seasoned appropriately, thrown on a wok and cooked through completely before dicing them into bite-sized pieces.

Serve within the heated tortilla with the specified topping-Pico de Gallo shortcut shop-purchased is sweet here!, avocado dice, Cilantro and freshly squeezed juice are my favorite combos now!

INGREDIENTS:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste,
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon canola oil
• 12 mini flour tortillas, warmed
• 1 cup pico de gallo, homemade or store-bought
• 1 avocado, halved, peeled, seeded and diced
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

INSTRUCTIONS:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
2. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

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