Grilled Chicken and Avocado Street Tacos

I have several taco recipes on rotation, because, let’s face it: tacos. This particular recipe is especially good because it uses chicken thighs. They’re very moist and hold the marinade flavor especially well. It’s definitely been added to our list of usual suspects!

TIP: add a pinch of cayenne to the marinade to give your tacos a little kick!

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Grilled Chicken and Avocado Street Tacos
(Original recipe: Cooking Classy)

1 1/2 lbs boneless skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup olive oil
3 cloves garlic, minced
2 tsp ground cumin
1 1/4 tsp ancho chili powder
Salt and pepper to taste

For serving
Corn tortillas
1 large avocado , cored and sliced
Pico de gallo
Cotija cheese

In a gallon size resealable bag, combine lime juice, olive oil, garlic, cumin chili powder, salt and pepper. Marinate chicken in bag for 3-6 hours. Season chicken lightly with salt and grill until chicken has cooked through, turning once halfway through grilling, about 4 – 5 minutes per side. Transfer to a plate, cover with foil and let rest 5 minutes. Dice grilled chicken into cubes. Build tacos with tortillas, fresh avocado, pico de gallo, Cotija, and any other taco fixing you prefer.

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