Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Thighs
  • 0.25 cup Extra Virgin Olive Oil
  • 3 large Limes, juiced and zested
  • 4 cloves Garlic, minced
  • 1 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 24 small Corn Tortillas (4.5-inch)
  • 1 cup White Onion, finely diced
  • 1 bunch Fresh Cilantro, roughly chopped
  • 2 large Radishes, thinly sliced
  • 1 large Avocado, sliced
  • 0.5 cup Salsa Verde

Instructions:

  1. In a glass bowl, whisk together the olive oil, lime juice, lime zest, garlic, cumin, smoked paprika, salt, and pepper to create the marinade.
  2. Submerge the chicken thighs in the marinade, ensuring all surfaces are coated. Cover and refrigerate for 2 to 8 hours.
  3. Preheat your outdoor grill to medium-high heat. Clean and lightly oil the grates.
  4. Grill the chicken thighs for 5-7 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) and the edges have a mahogany char.
  5. Transfer chicken to a cutting board and let rest for 5 minutes. Dice the meat into small, uniform cubes.
  6. Briefly toast the corn tortillas on the grill or in a cast iron skillet until pliable and slightly charred.
  7. Assemble each taco using two tortillas stacked together. Top with the grilled chicken, white onion, cilantro, radish slices, avocado, and a drizzle of salsa verde.