2 tablespoons
fresh lime juice (from 1 to 2 limes)
1 1/2 pounds
boneless, skinless chicken thighs
12 (6-inch)
flour or corn tortillas, warmed or toasted
For serving
shredded mozzarella, Monterey Jack, or Pepper Jack cheese
chopped or finely shredded romaine lettuce
1 avocado, diced or sliced
finely chopped red or white onion
finely chopped cilantro
1 cup pico de gallo or salsa
sour cream
1 lime, cut into wedges
Method
In a large bowl, stir together the taco seasoning, oil and lime juice. Add the chicken and toss to coat.
Cook the chicken thighs:
Grill: Preheat the grill to high. Reduce heat to medium, then add the chicken and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes per side.
Oven: Preheat oven to 425° F with a rack in the center position. Line a rimmed sheet pan with parchment paper. Place the chicken in a single layer on the prepared sheet pan. Bake until the chicken is cooked through, about 20 minutes.
Stove top: Heat a large skillet over medium-high heat. When the skillet is hot, add the chicken (you may have to work in batches). Cook until browned and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes per side.
Transfer the chicken to a cutting board and let rest for 5 minutes. Cut into bite-sized pieces. Divide the chicken equally among the warmed tortillas.
To serve, top each taco with cheese, lettuce, avocado, onion, cilantro, salsa, and sour cream. Serve the tacos with lime wedges for squeezing.
