Ingredients
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2 lbs chicken thighs (boneless, skinless)
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1/4 cup orange juice
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2 tbsp lime juice
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1 cup cilantro (chopped for marinade)
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1/4 cup olive oil or avocado oil
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3 tsp chili powder
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1 tsp cumin
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1 tsp salt
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16 mini corn tortillas
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2 avocados (cubed)
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1 small white onion (diced)
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1/2 cup cilantro (chopped, for topping)
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3 limes (sliced, for garnish)
Instructions
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Trim excess fat from chicken thighs and place them in a large zip-top bag.
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In a medium bowl, whisk orange juice, lime juice, 1 cup cilantro, oil, chili powder, cumin, and salt. Pour over chicken. Seal bag and coat chicken evenly.
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Refrigerate and marinate for 2–5 hours.
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Preheat grill to medium-high heat. Place marinated chicken on grill and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
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Remove from grill and rest chicken for 5 minutes.
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Dice onion, cube avocado, and chop cilantro while chicken rests.
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Warm tortillas on grill or skillet until soft and pliable.
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Cut chicken into small cubes. Place a portion in each tortilla. Top with avocado, onion, and cilantro.
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Serve with lime wedges for garnish.
Notes
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Chicken breasts may be used, but thighs are juicier.
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If grilling is not possible, cook chicken in a grill pan, cast-iron skillet, or bake at 400°F until fully cooked.
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Always warm tortillas before serving to avoid breaking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes