Ingredients
US Customary
Metric
Chicken:
1.5 lbs chicken thighs, cubed into small pieces
1/2 tsp chipotle powder*
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp dried oregano
salt to taste
3 tbs olive oil
Salsa:
1 small red onion, fine chop
1 small jalapeño, fine chop
2 tbs cilantro, chopped
1 lime, juiced
salt and pepper to taste
Lime Crema:
1 cup sour cream (or Greek yogurt)
1 lime, juiced
1 tsp sugar
Assembly:
8 small flour tortillas (or corn)
1 cup shredded cheese
Instructions
Chicken:
Toss the cubed chicken with all of the spices listed in this section.
Add the oil to a large HOT skillet and cook the chicken (separating the meat) until done, browned and juicy. Add oil if they look dry. Remove the chicken from your pan and add in the tortillas to the oily pan. sprinkle a nice amount of cheese and some chicken pieces and fold over. Cook until crispy and browned on both sides of the taco. NOTE: DO NOT over fill the tacos with the chicken or else the taco will be full and not fold over. Remove to your plate, open and add in your salsa. Dip into your crema and enjoy!
Salsa:
Mix everything in a small bowl.
Crema:
Mix everything in a small bowl.
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