Easy Chicken Tacos

Photo from DamnDelicious

 Easy is right. In fact, it was so easy I'm not even counting this as a "new" recipe. I could have done this on my own, and have somewhat. 

The best part of this recipe is really the seasoning for the chicken. And I cut my chicken into very small pieces and THEN cooked it. That causes to have crispy sides all over the place and that texture is golden. 

I also made my own pica de gallo. Its not hard to make and really is much better than store bought. Store bought is always soo liquidy. 

Easy Chicken Tacos
Recipe from Damndelicious.net

Serves 4

• 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, warmed
• 1 cup pico de gallo, homemade or store-bought
• Homemade: chop tomatoes, jalapeno, cilantro, red onion. Mix together. Add some salt to taste. Juice of one lime. Let it sit for a little before serving.
• 1 avocado, halved, peeled, seeded and diced
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

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 pico de gallo, avocado, cilantro and lime.