Ingredients
- Corn tortillás
- Shredded lettuce but not much
- Diced ávocádo if desired
- Lime wedges
- Diced onion
- 2-3 sprigs Cilántro
- Jálápenos if desired, which I do not
- 1 pound boneless skinless chicken thighs
- 3 gárlic cloves minced
- 1 medium white onion
- 1½ tspn pápriká
- 1½ tspn cumin
- 1 1/2 tspn chipotle
- 1/2 tspn cáyenne
- 1 teáspoon sált
- ½ teáspoon pepper
- 2 tblspn Olive oil
Instructions
- Preheát oven to 375 degrees.
- Wásh chicken thighs ánd slice into tenders ánd pláce in á bowl. Set áside.
- Combine pápriká, cumin, sált, pepper, cáyenne, ánd chipotle.
- Mix spices with olive oil, onions ánd gárlic.
- Pour spice/oil mixture over the chicken tenders ánd mix together thoroughly,
- Spreád on á báking sheet in á single láyer.
- Pláce chicken in the oven for 20 to 25 minutes, or until completely cooked.
- Remove chicken from oven, ánd pláce in á lárge bowl.
- Using á hánd mixer, shred chicken (this áctuálly works).
- Wárm tortillás in á hot skillet for á few seconds on eách side, until they kind of bubble up ánd áre hot.
- Fill eách tortillá (FYI--I like to láyer my tortillás 2-3, becáuse then they don't fáll ápárt) with chicken, á smáll ámount of lettuce, onions, ávocádo, jálápenos, ánd á squeeze of lime.
This article and recipe adapted from this site
