Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1/2-inch cubes
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 24 small corn tortillas (4-inch street size)
  • 1 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 3 large limes, cut into wedges

Instructions:

  1. In a medium bowl, toss the cubed chicken thighs with 1 tablespoon of oil and the spice blend (paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper) until every piece is evenly coated.
  2. Heat a large cast-iron skillet over medium-high heat until it is smoking hot. A drop of water should evaporate instantly.
  3. Spread the chicken in a single layer. Do not move the meat for 3 minutes to allow a deeply browned Maillard crust to form.
  4. Flip the chicken and cook for an additional 3-4 minutes until the internal temperature reaches 165°F (74°C).
  5. Squeeze half a lime directly into the pan. The steam will deglaze the skillet, lifting the flavorful caramelized bits (fond) and forcing them into the meat.
  6. Warm the corn tortillas. Assemble by doubling the tortillas (street style) and topping with the chicken, diced white onion, and fresh cilantro.
  7. Serve immediately with fresh lime wedges and optional radish slices or salsa verde.