Tacos Callejeros Mexicanos de Pollo

Ingredientes

• 2 teaspoons chili powder
• 3/4 teaspoon kosher salt, (divided)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1 1/2 pounds boneless, (skinless chicken thighs)
• 1 tablespoon vegetable oil ((or another neutral oil))
• 1 1/2 cups diced yellow onion
• 1/2 packed cup cilantro, diced
• 1 tablespoon diced jalapeño
• Juice from one medium lime
• 20 mini corn tortillas
• Lime wedges, (for serving)

Preparación

1. 1

   In a small bowl whisk together the chili powder, ½ teaspoon of the salt, garlic powder, onion powder and cayenne until combined then season the chicken thighs on all sides.

2. 2

   Heat a medium sauté pan or cast iron skillet over medium heat, add the oil and heat through. Cook the chicken until cooked through on both sides and lightly browned, about 8 minutes total.

3. 3

   Remove to a cutting board and let rest for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.

4. 4

   In a medium bowl stir together the onion, cilantro and jalapeño. Season with lime juice and remaining salt.

5. 5

   Heat a large skillet or griddle over medium heat and top two mini tortillas on top of each other then warm the tortillas on both sides. Repeat with remaining tortillas.

6. 6

   To serve, top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.