Easy Chicken Tacos with Avocado Cilantro Sauce

🧂 Ingredients

• 1 pound boneless skinless chicken thighs
• 1 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1 ½ teaspoon brown sugar
• 1 teaspoon cornstarch
• 2 teaspoons cooking oil

  like avocado oil
• tortillas

  for serving (I prefer corn tortillas)
• chopped red onion

  for serving
• 1 avocado
• 1/2 cup sour cream

  or plain Greek yogurt
• 1/2 cup fresh cilantro

  finely chopped (1 big bunch)
• 1 garlic clove
• juice from 2 limes

  about 1 tablespoon
• 1/2 teaspoon salt

  or to taste
• water

  as needed for consistency

Instructions

• 1 Season the Chicken: Toss the spices together and then sprinkle over the chicken
  thighs in a bowl. Add the oil and toss with your hands or with tongs until
  evenly coated. It's important that the chicken is thoroughly coated.
• 2 Cook the Chicken: Place the chicken in the basket of an air fryer (alternate
  cooking instructions in the notes), and be sure to lay the thighs flat to make
  them as thin as possible and evenly spaced so air can circulate. Air fry at 415
  degrees for 10-12 minutes. They should be golden and browned in spots and juicy
  and tender too!
• 3 Make the Sauce: While the chicken is cooking, whirl the sauce in a small food
  processor or blender. If it’s too thick, add water to thin to desired
  consistency. If it’s too thin, add a bit more avocado or sour cream/yogurt.
• 4 Chop the Chicken: When the chicken is done, let it stand for a few minutes to
  cool slightly, then roughly chop or pull it into bite-sized pieces. Squeeze lime
  juice over the top and make your taco!
• 5 Make the Tacos: Add a spoonful of avocado sauce into a tortilla, with a hearty
  serving of juicy chicken and finish with fresh cilantro, diced red onions, and
  maybe even more sauce– Enjoy!

Nutrition Info