Ingredients
Units
Scale
Taco Meat
- 4 chicken thighs
- 2 tbsp chopped cilantro
- 2 limes (juice and zest)
- 1 tsp` salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1 tbsp olive oil
Tortillas
- 2 cups flour (unbleached)
- 1/2 tsp salt
- 4 tbsp olive oil
- 2/3 cup warm water
Toppings
- diced tomato
- avocado
- guacamole
- feta cheese
- cashew queso
- cilantro
- salsa (regular or verde)
Instructions
- Prepare the marinade: Mix together the olive oil, cilantro, lime juice, lime zest, and spices in a bowl. Add the chicken thighs to the marinade and coat the chicken completely. Rub the marinade into the chicken for about 30 seconds. Allow the chicken to marinate for 30 minutes (or overnight in the fridge–see post above).
- Make the tortillas: While the chicken is marinating, cook the tortillas. Mix in salt and flour together
- Add in warm water and stir until dough forms (you can use your hands to make sure dough is firm) Kneed dough for 1-2 minutes and form a dough ball.
- Cut dough ball into 12 equal sections and form smaller tortilla dough balls. 6. Using a rolling pin, roll out the tortilla dough balls as flat as you can.
- Heat skillet on medium high heat and cook tortillas for 2-3 minutes on each side. You will know that they are done when their color starts to lighten and bubbles form in the dough.
- Cook the chicken: Take the chicken out of the marinade and transfer it to a skillet thats on medium/high heat. Cook the chicken on the skillet until its internal temperature is 165F.
- When the chicken is done cooking, transfer it to a cutting board. Using a fork, shred the chicken into pieces.
- Assemble your tacos: Start by laying a couple tortillas on a plate, fill with chicken and top with your favorite toppings
- Enjoy!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: dinner, Lunch
- Cuisine: Mexican, Tex-Mex