Categories
 15Mins Prep Time |
 15Mins Cook Time |
 Skill Level |
people
Ingredients
- 12 Mini flour tortillas
- 1 tablespoon Oil
- 6 Chicken thighs
- 1/2 teaspoon Garlic powder
- 1/2 cup Fresh cilantro leaves
- 1 Avocado
- 1 Lime Cut into wedges
- 1 teaspoon ground cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 2 tablespoons Chili powder
- 1 cup Pico de gallo
Cooking Instructions
- 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.
- Heat 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.
- Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.