Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, diced into 1/2-inch pieces
  • 2 tbsp neutral oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper
  • 12 small corn tortillas
  • 0.5 white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. In a large mixing bowl, toss the diced chicken thighs with 2 tablespoons of oil and the dry spices (chili powder, cumin, oregano, garlic powder, smoked paprika, salt, and pepper) until every piece is thoroughly coated.
  2. Heat a 12-inch cast iron skillet over medium-high heat until it just begins to smoke. Add the chicken in a single layer and let sear undisturbed for 3 minutes to develop a mahogany-colored crust.
  3. Toss the chicken and continue cooking for another 4–5 minutes until the meat is firm, opaque, and cooked through. Remove from heat and let rest for 2 minutes.
  4. While the meat rests, flash-heat the corn tortillas on a dry skillet until they puff slightly. Immediately stack them in a clean towel to steam, keeping them soft and pliable.
  5. Assemble the tacos by placing a portion of chicken on each tortilla. Top with finely diced white onion and chopped cilantro. Serve immediately with fresh lime wedges for squeezing.