Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup chopped hatch green chilies
- 2 cloves minced garlic
- 1 medium diced onion
- 1 tsp ground cumin
- Salt and black pepper to taste
- 8–10 mini corn tortillas
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a skillet over medium heat, heat oil and sauté onions and garlic until fragrant.
- Add chicken thighs, season with cumin, salt, and pepper. Cook for 5-7 minutes per side until fully cooked.
- Remove the chicken, let rest, then shred it into bite-sized pieces.
- In the same skillet, sauté chopped hatch chilies for 2-3 minutes until soft.
- Return shredded chicken to the skillet; mix well to combine flavors.
- Warm mini corn tortillas on another pan for about 30 seconds on each side.
- Assemble tacos by placing the chicken filling onto each tortilla, garnishing with cilantro, and serving with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 mini tacos
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 100mg