Chicken Tacos

🧂 Ingredients

• 8 skinless boneless chicken thighs
• 1/2 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspopon smoked paprika
• 1/4 teaspoon pepper
• 1/2 teaspoon kosher salt

  or to taste
• 2 tablespoons olive oil
• 12 street taco tortillas
• 1 English cucumber
• 3 Roma tomatoes
• 1 small yellow onion

  or red
• 1 lemon
• 1 teaspoon extra virgin olive oil
• 1 tablespoon parsley

  chopped
• salt

  to taste

Instructions

• 1 Add chicken breast to a Ziploc bag with avocado oil and taco seasoning. Seal and
  massage to coat the chicken evenly.
• 2 Place the chicken into the refrigerator and allow it to marinate for at least 4
  hours.
• 3 After marinating heat up your cast iron on medium heat with a little more oil if
  needed and cook chicken on both sides for 5-6 minutes per side.
• 4 The chicken should be 165 degrees F so you know it's fully cooked.
• 5 While the chicken is marinating chop up the cucumber, tomato, and onion. Place
  it into a bowl.
• 6 Add the lemon juice, extra virgin olive oil, a sprinkle of salt, and some
  chopped parsley. Stir to combine.
• 7 Warm up the tortillas in the microwave. Chop the chicken place onto the tacos
  along with the salsa and your desired sauce.
• 8 To make thinned out hummus just add a bit of cold water to storebought hummus
  and mix. Drizzle using a spoon or cutting the tip off a Ziploc bag.
• 9 Instead of using the cast iron skillet place the chicken thighs in your air
  fryer for 10 mins at 350 degrees F and then flip and cook for another 10 minutes
  or until the thickest part of the chicken reaches 165 degrees F.

Nutrition Info