Description
These grilled chicken tacos are made with thighs for more flavor and quick cooking time. Served with simple toppings and insanely delicious cilantro lime cream. Perfect meal for an easy weeknight!
Ingredients
Units
Scale
Chicken
- 1 tsp. oregano
- 1 1/2 tsp. chili powder
- 2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 2 Tbsp. olive oil
- 1 1/2 pounds boneless, skinless, chicken thighs
- Kosher salt, to taste
To Serve
- 12 (6-inch) flour tortillas, warmed
- 1 cup chopped tomato (about 1 large)
- 4–6 radishes, thinly sliced
- 1/2 cup chopped red onion
- 1 1/2 cups crumbled queso fresco cheese*
- Cilantro leaves, roughly chopped
- Limes, quartered
Cilantro Lime Crema
- 1/2 cup sour cream
- 1 Tbsp. fresh lime juice
- 3 Tbsp. cilantro, minced
- 1 clove garlic, pressed
- Kosher salt and fresh black pepper, to taste
Instructions
Chicken
- In a large bowl, mix together the oregano, chili powder, garlic powder, cayenne, and olive oil until well blended. Season with salt to taste. Add chicken thighs and toss to evenly coat.
- Preheat the grill on medium-high, add chicken thighs, and grill until cooked through about 5-6 minutes per side (3-4 minutes for smaller thighs). Thighs are done when the internal temperature registers at 165F. Remove the thighs to a cutting board or plate and cover with foil. Rest for 5 minutes before slicing.
To Serve
- To serve, pile on the sliced chicken into the center of each tortilla and top with your favorite toppings, including the cilantro lime crema.
Cilantro Lime Crema
- In a bowl, combine all ingredients until well blended. Keep refrigerated.
Notes
*queso fresco cheese is a soft, mild cheese, usually sold as a whole chunk
Nutrition
- Serving Size: 2 tacos
- Calories: 579
- Sugar: 5.4 g
- Sodium: 1165.4 mg
- Fat: 25.5 g
- Carbohydrates: 58.5 g
- Protein: 30.7 g
- Cholesterol: 98.8 mg