1/2 lb chicken thighs,diced
1 clove garlic.minced
2 tsp lime juice
1 TBSP olive oil
2 tsp chili powder
½ tsp paprika
¼ tsp granulated garlic
salt and pepper, to taste
4 6" tortillas, flour or corn
Pico De Gallo
¼ cup onion, chopped
¼ cup tomato , chopped
2 TBSP cilantro, chopped
½ whole jalapeno chile peppers, deseeded and minced
1 tsp lime juice
salt and pepper, to taste
toppings
½ cup chipolte mayo
1 cup cilantro slaw
½ cup guacamole
1.In a zip lock bag combine chicken, garlic, lime juice olive oil, onion ,and spices. Shake to combine.
2.Heat a large non stick pan to medium high heat lightly coated with pan spray.. Cook chicken 6-7minutes per side until it is no longer pink inside. Remove from heat and let cool 5 minutes
3.While chicken is cooking, prepare pico de gallo and set aside.
4.Char tortillas on stove top or under the broiler..
5.Assemble tacos and customize with avocado, guacamole, chipotle mayo and cilantro slaw
Source
Loree
Servings/Yield
4 servings
Cuisine
Latin American
Course
Appetizer
Preparation Times
Prep: 10 Minutes
Cook: 8 Minutes
