Ingredients
Method
Marinate
- In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
- Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Cook
- Heat a large cast-iron skillet or heavy pan over medium-high heat. Add the marinated chicken in a single layer, discarding any excess marinade.
- Cook for 4 to 6 minutes per side, until the chicken is cooked through and has a nice char. Remove from the pan and let rest briefly.
Warm Tortillas
- Warm the corn tortillas one at a time in a dry skillet over medium heat, directly over a gas flame, or in the microwave until soft and pliable.
Assemble
- To serve, place a portion of the cooked chicken on each warm tortilla. Top with a sprinkle of diced onion and fresh cilantro. Serve immediately with lime wedges on the side.
Nutrition
Notes
For the juiciest results, use chicken thighs instead of breasts; they stay tender even with quick cooking. If you prefer more heat, add a pinch of cayenne to the marinade. Leftover chicken keeps in an airtight container in the fridge for up to 4 days. To make ahead, marinate the chicken overnight and cook just before serving. Avoid overcrowding the pan to ensure a good sear. Serve with salsa verde or guacamole for extra flavor. For a gluten-free option, these tacos are naturally gluten-free when using corn tortillas.
