Tacos callejeros de pollo

Ingredientes

• 1 1/2 pounds chicken thighs (skinless and boneless)
• 2 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 cloves garlic (minced)
• 2 tablespoon lime juice
• 2 tablespoon olive oil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 6 soft tortillas (small or medium)
• 1 avocado (sliced)
• cilantro (chopped)
• tomatoes (chopped)
• sour cream

Preparación

1. 1

   Prep the Chicken: Wash and dry the chicken thighs. Put them into a large resealable freezer bag.

2. 2

   Marinate Chicken: Add the cumin, paprika, oregano, garlic, lime juice, olive oil, salt, and pepper to the bag with the chicken. Seal the bag and squeeze it to spread all the ingredients around. Marinate for at least 1 hour.

3. 3

   Cook the Chicken: Option 1: Grill the chicken. Preheat the grill over medium-high heat for 10 minutes. Grill the thighs for 3-4 minutes per side until cooked through. Let the chicken rest for 3 minutes. Roughly chop it into small pieces or shred it with 2 forks.

4. 4

   Option 2: Bake the chicken. Preheat the oven to 425F. Place the chicken on a parchment paper lined baking sheet. Bake for 12-15 minutes or until cooked through. Let the chicken rest for 3 minutes. Roughly chop it into small pieces or shred it with 2 forks.

5. 5

   Finish & Serve: Warm up the tortillas, either in the microwave or individually toasted in a skillet, and assemble your tacos (you can use two tortillas layered for a more authentic "street taco") and pile on the toppings.