Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 tablespoons (30 mL) olive oil
  • 2 limes, juiced (approximately 1/4 cup or 60 mL)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) ground cumin
  • 1 tablespoon (15 g) smoked paprika
  • 1 teaspoon (5 g) chili powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup (150 g) diced tomatoes
  • 1 cup (50 g) shredded lettuce
  • 1/2 cup (125 g) crumbled queso fresco or feta cheese
  • 1 avocado, sliced
  • 1/4 cup (60 mL) fresh cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. In a mixing bowl
  2. Heat the grill to medium-high heat (approximately 400°F / 200°C).
  3. Remove chicken from marinade, shaking off excess. Grill for 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
  4. Warm corn tortillas on the grill for about 30 seconds on each side. Assemble tacos by placing grilled chicken slices on tortillas and top with tomatoes, lettuce, queso fresco, avocado, and cilantro.
  5. Garnish with lime wedges and enjoy!