Cilantro Lime Chicken Tacos Simple and Tasty Dish

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 limes Juice of
• 1 lime Zest of
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• to taste Salt and pepper
• 1 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 0.5 cup queso fresco, crumbled (optional)
• Lime wedges for serving

Instructions

1. In a medium bowl, combine the olive oil, lime juice, lime zest, minced garlic, ground cumin, paprika, chili powder, salt, and pepper. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, making sure they’re well-coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your grill or skillet over medium-high heat.
4. Remove the chicken from the marinade and grill or cook for about 5-7 minutes on each side, until fully cooked and no longer pink in the center. The internal temperature should reach 165°F (75°C).
5. Allow the chicken to rest for a few minutes before slicing it into strips.
6. While the chicken is resting, warm the corn tortillas on the grill or in a dry skillet until they are soft and pliable.
7. To assemble the tacos, place a few strips of chicken in each tortilla. Top with shredded cabbage, avocado slices, and chopped cilantro.
8. If desired, sprinkle with queso fresco and serve with lime wedges on the side for added flavor.