Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs
  • 1/4 cup (60ml) fresh lime juice (about 2-3 limes)
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (15g) fresh cilantro, chopped
  • 8 small corn or flour tortillas
  • 1 cup (150g) shredded red cabbage
  • 1 ripe avocado, sliced
  • 1/2 cup (75g) diced tomatoes
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • Extra lime wedges (for serving)

Instructions:

  1. In a mixing bowl, whisk together lime juice, olive oil, minced garlic, cumin, paprika, salt, pepper, and cilantro.
  2. Add chicken thighs to the marinade
  3. Heat the grill to medium-high heat (about 400°F/200°C).
  4. Remove the chicken from the marinade and transfer to the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes.
  5. While chicken rests, warm tortillas on the grill for about 30 seconds per side until pliable.
  6. Slice the grilled chicken and place on each tortilla. Top with shredded cabbage, avocado slices, and diced tomatoes. Drizzle with sour cream or Greek yogurt and add extra lime.
  7. Enjoy with fresh lime wedges on the side.