Easy Grilled Chicken Tacos Recipe

Ingredients

• 1 tsp. oregano
• 1 1/2 tsp. chili powder
• 2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 2 Tbsp. olive oil
• 1 1/2 pounds boneless, skinless, chicken thighs
• Kosher salt, to taste
• 12 (6-inch) flour tortillas, warmed
• 1 cup chopped tomato (about 1 large)
• 4-6 radishes, thinly sliced
• 1/2 cup chopped red onion
• 1 1/2 cups crumbled queso fresco cheese*
• Cilantro leaves, roughly chopped
• Limes, quartered
• 1/2 cup sour cream
• 1 Tbsp. fresh lime juice
• 3 Tbsp. cilantro, minced
• 1 clove garlic, pressed
• Kosher salt and fresh black pepper, to taste

Instructions

1. 1

   --- Chicken ---

2. 2

   In a large bowl, mix together the oregano, chili powder, garlic powder, cayenne, and olive oil until well blended. Season with salt to taste. Add chicken thighs and toss to evenly coat.

3. 3

   Preheat the grill on medium-high, add chicken thighs, and grill until cooked through about 5-6 minutes per side (3-4 minutes for smaller thighs). Thighs are done when the internal temperature registers at 165F. Remove the thighs to a cutting board or plate and cover with foil. Rest for 5 minutes before slicing.

4. 4

   --- To Serve ---

5. 5

   To serve, pile on the sliced chicken into the center of each tortilla and top with your favorite toppings, including the cilantro lime crema.

6. 6

   --- Cilantro Lime Crema ---

7. 7

   In a bowl, combine all ingredients until well blended. Keep refrigerated.