Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 cup chicken broth
- 8 small corn or flour tortillas
- 1 avocado, pitted and peeled
- 1/2 cup fresh cilantro leaves
- Juice of 2 limes
- 1/4 cup sour cream
Instructions
- Prepare the chicken by mixing the spices and rubbing them over the thighs.
- Heat olive oil in a skillet, sear the chicken until browned on both sides. Add broth, cover, and simmer until tender.
- Shred the cooked chicken and return it to the skillet to crisp up for about 5 minutes.
- Blend avocado, cilantro, lime juice, and sour cream to make the sauce.
- Warm tortillas and fill each with crispy chicken; drizzle with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg