Chicken Tacos


  • 4 tablespoons olive oil

  • 2 teaspoons white wine vinegar

  • 3 teaspoons chili powder

  • 1 1/2 teaspoon salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon coarse ground black pepper

  • 2 limes, juiced (about 4 tablespoons)


  • 2 pounds boneless skinless chicken thighs

  •  corn tortillas

  • topping suggestions: salsa or chopped tomatoes; Mexican cheese blend; sour cream; avocado; sautéed onions & peppers; chipotle mayo


In a large bowl, add all the ingredients for the marinade. Whisk together..

Add chicken thighs to marinade and toss to coat. Cover chicken and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.

Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.

Cut the chicken into bite-sized chunks and serve in warm tortillas with suggested toppings.