Chicken Tacos

With a simple spice rub, the chicken is cooked quickly on the stovetop. Serve with pico de gallo, avocado and lime wedges for a perfect weeknight meal.

Chili Powder:
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground smoked paprika
1 tsp. dried oregano
½ tsp. garlic powder
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Chicken Taco:
1½ lbs chicken thighs, boneless, skinless
1 Tbsp. Canola oil
12 mini flour tortillas, warmed

Toppings:
1 cup Pico de Gallo
1 avocado, halved, peeled, seeded and diced
½ cup fresh cilantro leaves, finely chopped
1 lime, freshly juiced
sour cream
thinly sliced red onion
finely chopped tomatoes
shredded Monterey Jack
finely chopped avocados
finely chopped fresh cilantro

To Serve:
lime wedges

In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, salt and pepper. Season chicken with chili powder mixture.

Heat Canola oil in a large cast-iron 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°F, about 4-5 minutes per side.

Let cool before dicing into bite-size pieces.

Serve chicken in tortillas, topped with your favourites.

Makes 6 servings.

Cook's Notes:

• Use a cast-iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
• Grill outdoors: When the weather permits, use an outdoor grill for even more smoky, charred flavours.
• Make-Ahead: The spice rub can be mixed, prepped and stored in an airtight container ahead of time, cutting prep time even more. Season the chicken with the spice mixture when ready to cook.
• Let your meat rest: Let your chicken rest for at least 5 minutes prior to dicing into bite-size pieces, allowing the juices to redistribute - this will allow for maximum flavour and juiciness.
• Use flour or corn tortillas: Tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.
• Double up the tortilla: Street tacos are typically served on two tortillas, known as la copia or “the copy”. This practice helps keep the filling together, and if the first tortilla breaks, the back up tortilla can be used for the rest of the filling.
• Serve with your favourite toppings, such as pico de gallo, salsa verde, guacamole, avocado, cilantro, cotija cheese or lime.

Frequently Asked Questions:

• Can I use chicken breasts? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavourful chicken.
• How can I store leftovers? Leftover chicken can be stored in an airtight container in the fridge for 2-3 days.