Mexican Chicken Street Tacos

The seasoned chicken thighs are topped with a mix of cilantro, onion, jalapeño and lime and served in corn tortillas.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2Heat 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. 3Remove to a cutting board and let rest for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.
4. 4In a medium bowl stir together the onion, cilantro and jalapeño. Season with lime juice and remaining salt.
5. 5Heat 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. 6To serve, top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.