Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into strips
  • 3 tbsp olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 corn tortillas, 6-inch size
  • 2 tbsp butter
  • 1 bunch fresh cilantro, chopped
  • 1 small white onion, finely diced
  • 2 medium avocados, sliced or mashed
  • 1 cup pico de gallo
  • 1/2 cup crumbled cotija cheese
  • 2 limes, cut into wedges

Instructions:

  1. Whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper in a bowl.
  2. Add chicken strips to the marinade and toss until fully coated. Seal in a bag and refrigerate for 30 minutes.
  3. Preheat grill to medium-high heat. Grill chicken strips for 3-5 minutes per side until the internal temperature reaches 165°F (74°C).
  4. Remove chicken from heat and let the meat rest on a plate for 5 minutes.
  5. Flash-fry corn tortillas in a pan with butter for 30 seconds per side until pliable and slightly charred.
  6. Assemble tacos by spooning grilled chicken into tortillas and topping with diced onion, cilantro, avocado, and crumbled cotija cheese.
  7. Serve immediately with fresh lime wedges.