Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 cups diced hatch green chilies
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8 small corn tortillas
- Shredded lettuce, diced tomatoes, sliced avocado, and fresh cilantro for garnish
Instructions
- Cut chicken thighs into bite-sized pieces. In a mixing bowl, combine chicken with olive oil, hatch chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well coated.
- Heat a skillet over medium heat and add the marinated chicken mixture. Cook for 10-15 minutes until fully cooked and lightly browned, stirring occasionally.
- Warm corn tortillas in a separate skillet over low heat for about 30 seconds on each side.
- Assemble each taco by placing a spoonful of the spicy chicken filling on a warm tortilla and topping it with shredded lettuce, diced tomatoes, sliced avocado, and cilantro.
- Serve immediately while hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 mini tacos (approx. 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg