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 cup pico de gallo, homemade or store-bought 1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves 1 lime, cut into wedges
DIRECTIONS:
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 pico de gallo, avocado, cilantro and lime.
