2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste, 1 1/2 pounds boneless, skinless chicken thighs 1 tablespoon canola oil 12 mini flour tortillas 1 cup yogurt with chopped red pepper 1 avocado, halved, peeled, seeded and diced 1/2 cup chopped fresh cilantro leaves 1 lime, cut into wedges
DIRECTIONS: In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
Serve chicken in tortillas, topped with the yougurt mix, avocado, cilantro and lime.
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