Easy Chicken Tacos

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ 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
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

Equipment

• Cast Iron Skillet

Instructions

• 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 cast iron 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.