Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1 cup chopped cilantro
- 1/4 cup olive or avocado oil
- 3 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 16 mini corn tortillas
- 2 avocados (cubed)
- 1 small white onion (diced)
Instructions
- Marinate the Chicken: In a large ziplock bag, combine chicken thighs with orange juice, lime juice, cilantro, oil, chili powder, salt, and cumin. Seal the bag and shake well. Refrigerate for 2-5 hours.
- Grill the Chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Prepare Toppings: While grilling, cube avocado and dice onion.
- Assemble Tacos: Once the chicken has rested, chop it into small cubes. Fill mini corn tortillas with grilled chicken, avocado, onion, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx. 100g)
- Calories: 210
- Sugar: 0g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg