Ingredients (Serves 4)
1.Boneless chicken (thighs preferred) – Around 1/2 kg
2. Garlic and onion powder – 1/4 tsp each
Chipotle chilly powder / paprika – 1/2 tsp
Paprika / kashmiri chilly powder – 2 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Lemon juice – 1 tbsp
Minced garlic or 1/8 tsp garlic powder – 1 tsp
Dried oregano – 1 – 2 pinches
Salt – To taste
Olive oil – 1 tbsp
Combine the chicken thighs with all the ingredients numbered 2. Keep in the refrigerator for at least 2 hrs or overnight
To serve
6. Tortilla – 5 – 6
7. Guacamole – 1/2 cup
8. Pico de gallo – 1/2 cup
9. Sour cream – 1/2 cup
10. Mexican shredded cheese /cojita cheese – 1/4 cup
Method
1. Grill / pan fry over medium heat 6-8 minutes on each side until cooked through. Let rest for 5 minutes. Dice into 1/2 inch cubes.
2. Warm tortillas in a skillet. Arrange the chicken pieces on warm tortillas and add all the toppings. Serve with lime wedges. Enjoy!
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