Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) chipotle pepper in adobo sauce, minced (or to taste)
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) cumin
  • 1 teaspoon (5g) smoked paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 cup (150g) shredded lettuce
  • 1 cup (150g) diced tomatoes
  • ½ cup (75g) crumbled feta or cotija cheese
  • ½ cup (120g) sour cream or Greek yogurt
  • 1 lime, cut into wedges for serving
  • Fresh cilantro, chopped (optional garnish)

Instructions:

  1. In a mixing bowl, combine olive oil, minced chipotle peppers, garlic powder, cumin, smoked paprika, salt, and pepper.
  2. Add chicken thighs to the marinade, ensuring they are evenly coated. Let sit for 15 minutes, or up to overnight in the refrigerator.
  3. Heat a skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
  4. While the chicken rests, prepare lettuce, tomatoes, and cheese on a serving platter.
  5. In the same skillet, quickly warm tortillas for about 30 seconds on each side until soft.
  6. Slice chicken and layer it on each tortilla. Add toppings: lettuce, diced tomatoes, and cheese. Drizzle with sour cream and garnish with cilantro if desired.
  7. Serve with lime wedges on the side for squeezing over the tacos.