Ingredients:

  • 1½ pounds boneless, skinless chicken thighs (680g)
  • 1 tablespoon olive oil (15ml)
  • 1 lime, juiced (about 2 tablespoons/30ml)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin (5g)
  • 2 teaspoons smoked paprika (5g)
  • 1 teaspoon chili powder (2g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (1g)
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped (40g)
  • 1 lime, juiced (about 2 tablespoons/30ml)
  • 2 tablespoons fresh cilantro, chopped (30g)
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Fresh lime wedges for serving
  • Extra cilantro for garnish (optional)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, black pepper, and cayenne (if using).
  2. Place chicken thighs in a resealable bag or container, pour marinade over, seal, and shake to coat. Refrigerate for 30 minutes.
  3. In a mixing bowl, combine diced avocados, cherry tomatoes, red onion, lime juice, cilantro, salt, and pepper. Toss gently to combine.
  4. Heat the grill to medium-high heat (about 400°F/200°C).
  5. Remove chicken from marinade, allowing excess to drip off. Grill for 5-7 minutes per side until the internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes.
  6. While chicken rests, grill tortillas for about 30 seconds each side until warm and pliable.
  7. Slice rested chicken and distribute evenly among tortillas. Top with avocado salsa, additional cilantro if desired, and serve with lime wedges.