Dish: 2-3

Cooking Time: 20 minutes

Ingredients

• 2 teaspoons chili powder.
• 1 teaspoon ground cumin.
• 1 teaspoon smoked paprika.
• 1 teaspoon dried oregano.
• 1/2 teaspoon garlic powder.
• Kosher salt and freshly ground black pepper, to taste,.
• 1 1/2 pounds boneless, skinless chicken thighs.
• 1 tablespoon canola oil.
• 12 mini flour tortillas, warmed.
• 1 avocado, halved, peeled, seeded and diced.
• 1/2 cup chopped fresh cilantro leaves.
• 1 lime, cut into wedges.
• Del Molcajete Chile de Arbol Hot sauce, to taste.

Preparation

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.

• 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, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.



• Serve chicken in tortillas, topped with Del Molcajete Hot sauce, avocado, cilantro and lime.