Ingredients:

  • 1/2 cup fresh lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
  • 1 tbsp vegetable oil
  • 12 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 oz crumbled Cotija cheese

Instructions:

  1. In a medium mixing bowl, combine lime juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper to create the marinade.
  2. Add diced chicken thighs to the marinade, tossing until evenly coated. Let the chicken marinate for 10 minutes.
  3. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
  4. Add chicken to the skillet in a single layer (working in batches if necessary). Sear without stirring for 3-4 minutes to develop a caramelized crust, then toss and cook for another 3-5 minutes until internal temperature reaches 165°F.
  5. Remove chicken from the pan and set aside. Place corn tortillas onto the hot skillet for 30 seconds per side until pliable and slightly charred.
  6. Assemble tacos by placing charred chicken on toasted tortillas and topping with diced white onion, chopped cilantro, and crumbled Cotija cheese. Serve with lime wedges.