Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tablespoons (30g) ancho chile powder
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 tablespoon (15ml) olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1 cup (150g) fresh cilantro, chopped
  • 1 avocado, sliced
  • 1 cup (150g) red cabbage, shredded
  • Lime wedges, for serving

Instructions:

  1. In a mixing bowl, combine ancho chile powder, cumin, garlic powder, onion powder, lime juice, olive oil, salt, and pepper.
  2. Add chicken thighs to the marinade and ensure they're well coated. Place in a Ziploc bag or dish and refrigerate for at least 30 minutes.
  3. Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and juices run clear.
  4. Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.
  5. While the chicken rests, warm the corn tortillas in a dry skillet for about 30 seconds on each side.
  6. Place sliced chicken onto warmed tortillas. Top with shredded cabbage, slices of avocado, and chopped cilantro.
  7. Offer lime wedges on the side for squeezing over tacos.