Easy Chicken Tacos

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  Taco Seasoning, Packet (E.G. Old El Paso)(45g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(30g)
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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Flour Tortillas
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  Lettuce, Romaine
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  Avocado
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  Yellow Onion
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  Cilantro, Fresh
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  Pico De Gallo, Fresh(240g)
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Lime

Instructions

1. 1Dice the onion into small pieces, halve and pit the avocado, tear the romaine lettuce into bite-sized pieces, and chop the cilantro. Set all vegetables aside.
2. 2In a large bowl, combine the taco seasoning packet, olive oil, and fresh lime juice, stirring until the seasoning dissolves.
3. 3Add the chicken thighs to the bowl and toss to coat evenly with the marinade.
4. 4Heat a large skillet over medium-high heat for 2–3 minutes until hot. Working in batches if needed, place the chicken thighs in the skillet without crowding. Cook for 5–7 minutes per side over medium-high heat until the exterior is browned and the internal temperature reaches 165°F on an instant-read thermometer.
5. 5Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.
6. 6Warm the flour tortillas in the same skillet over medium heat for 30–45 seconds per side until pliable, or wrap them in a damp towel and warm in the oven at 350°F for 3–5 minutes.
7. 7Divide the warm tortillas evenly among 6 plates, then top each with the chicken pieces, romaine lettuce, avocado, diced onion, fresh cilantro, pico de gallo, and sour cream.
8. 8Cut the limes into wedges and serve alongside the tacos for squeezing over each bite.