Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🐓This recipe uses the same chicken as this week's salad. If you're making this week's salad, make all the chicken now and set half of the chicken aside in the refrigerator until you're ready to make the salads.
Ingredients:
- 1 lb boneless chicken thighs, about 4 small thighs
- Your favorite seasoning such as pre-packaged taco powder, or a mixture of garlic powder, salt and pepper
- 4 corn or flour tortillas
- 1/4 red onion
- 1 small bunch cilantro
- cotija cheese, queso fresco, or other favorite shredded cheese
- 1 avocado
- Your favorite hot sauce or salsa
Directions:
- Chicken
- Lay boneless chicken thighs on a sheet pan and season generously with your favorite seasonings on both sides.
- Cook under the broiler for about 10-15 minutes, adjusting closeness to the heat if it starts to blacken too much.
- Chicken should reach 165 degrees in the thickest piece before serving.
- 🔪 Taco Topping Prep (can be done up to 3 days ahead)
- Meanwhile, chop onions.
- Chop cilantro.
- Crumble or shred cheese.
- Slice avocado. (Do this step just before serving)
- Chop cooked chicken into bite size pieces.
- Warm tortillas (just before serving) wrapped in a tortilla warmer or damp clean kitchen towel in the microwave for 30 seconds - 1 minute.
- Serve
- Serve chicken on tortillas topped with chopped red onion, chopped cilantro, cheese, a slice of avocado, and your favorite hot sauce or salsa.