Chicken Tacos

1Preparation

1. Mix the lime juice, garlic, cumin, paprika, chili powder, oregano, salt and oil in a bowl.
2. Turn the chicken thighs in the marinade until coated and refrigerate for at least 30 minutes.
3. Combine the tomato, onion, coriander, chili, lime juice and a pinch of salt to make the fresh salsa.
4. Slice the avocado and cut the lime into wedges just before serving.

2Cooking

1. Heat a heavy skillet or griddle until very hot.

   🔥 high heat⏱ 3 min timer
2. Lay in the chicken thighs without crowding and leave them untouched until the underside is browned with dark spots.

   🔥 medium heat⏱ 6 min timer
3. Flip the chicken and cook until done through; when you cut the thickest part the juices should run clear with no pink.

   🔥 medium heat⏱ 6 min timer
4. Move the chicken to a board, let it rest for 5 minutes, then chop it into small pieces.

   ⏱ 5 min timer
5. Warm the tortillas in a dry pan for 30 seconds per side until soft with golden spots, then wrap them in a towel to keep warm.

   🔥 medium heat⏱ 6 min timer

3Serving

1. Spoon two heaped tablespoons of chicken onto the centre of each warm tortilla — three tacos per person.
2. Top each taco with fresh salsa and avocado slices, and serve with lime wedges.

💡 Tips & common mistakes

• Common mistake: serving tortillas cold from the pack. Cold tortillas crack when folded and taste flat; warming them in a pan makes them soft and pliable.
• Thighs beat breast here because they stay juicy even over high heat.
• Ground chili sold in Gulf markets is very hot; start with half a teaspoon and adjust to your family's taste.

🔁 Substitutions

• If corn tortillas are unavailable, use small flour tortillas.
• Avocado can be replaced with a garlic-lime yogurt sauce.