Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Toss the chicken thighs with olive oil, white wine vinegar, lime juice, chili powder, garlic powder, onion powder, cumin, smoked paprika, salt and black pepper.
- Heat a large skillet over medium-high heat. Cook the chicken 6 to 7 minutes per side until cooked through. Rest 5 minutes, then cut into bite-size pieces.
- Warm the corn tortillas on a dry pan until soft and spotted.
- Fill the tortillas with chicken. Top with cilantro and serve with extra lime.
Shopping tip
Flour tortillas are easy at Continente and Pingo Doce. Corn tortillas show up as Old El Paso or in the world-food aisle. Coentros stand in for cilantro.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.