Tacos

Tacos

Instructions:

1. In a small bowl, combine cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Then add this seasoning to the chicken.

2. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through. Let it cool before dicing into bite-size pieces.

3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro, and lime.

Ingredients:

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• 1 ½ pounds boneless, skinless chicken thighs

• 1 tablespoon canola oil

• 12 corn tortillas

• 1 cup pico de gallo, homemade or store-bought

• 1 avocado, halved, peeled, seeded, and diced

• ½ cup chopped fresh cilantro leaves

• 1 lime, cut into wedges