Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs
  • Juice of 2 limes (about ¼ cup or 60ml)
  • Zest of 1 lime
  • 1 cup (30g) fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 small corn or flour tortillas
  • 1 cup (150g) red cabbage, shredded
  • 1 avocado, sliced
  • 1 medium tomato, diced
  • ½ red onion, thinly sliced
  • Additional cilantro leaves for garnish
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Combine lime juice, lime zest, cilantro, garlic, cumin, salt, pepper, and olive oil in a mixing bowl. Add chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Heat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes on each side until cooked through (internal temperature should reach 165°F/74°C). Let sit for a few minutes, then chop into bite-sized pieces.
  3. Heat tortillas in a dry skillet for 30 seconds on each side or until warm and pliable.
  4. Place a generous portion of chopped chicken on each tortilla. Top with shredded cabbage, avocado slices, diced tomato, and red onion. Garnish with extra cilantro and add sour cream if desired.