These were easy to put together for a quick, but nice festive meal. The only change I made was to the chili powder. I’m always nervous about using a new kind of chilly given I’m so sensitive to spicy heat. So I used 1 teaspoon of regular mild chili powder, and a half teaspoon of the ancho it was perfect. Given I don’t have a grill anymore, I sautéed the chicken.
I made the standard vita mix margaritas, but made them with half of the alcohol and no added sugar, given my houseguest was both diabetic and on a diet. I may even like these better, you can certainly drink more of them!
12 mini corn (I used flour) taco shells, warmed(double up if desired)
1 large avocado,* cored and sliced
1 small red or yellow onion,chopped
3 Tbsp chopped cilantro
Lime wedges, for serving (optional)
I also served with guacamole and pico de Gallo
Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
Preheat a grill over medium-high heat (it should come to 425 – 450 degrees).
Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).
Transfer to a plate, cover with foil and let rest 5 minutes.
Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.
Serve warm, spritzing each taco with lime juice and drizzling with hot sauce