Chicken Tacos

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper (to taste)

1 1/2 pounds boneless skinless chicken thighs

1 tablespoon canola oil

12 mini flour tortillas (warmed)

1 cup pico de gallo (homemade or store-bought)

1 avocado (halved, peeled, seeded and diced)

1/2 cup chopped fresh cilantro leaves

1 lime (cut into wedges)

Directions

In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.

Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.