Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, diced into 1/2-inch pieces
  • 3 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh orange juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 24 small corn tortillas (4.5 inch)
  • 1 cup white onion, finely diced
  • 1 cup fresh cilantro, roughly chopped
  • 2 radishes, paper-thin slices
  • 1 avocado, sliced
  • 4 lime wedges

Instructions:

  1. In a large bowl, whisk together the oil, lime juice, orange juice, garlic, and all dried spices. Toss the diced chicken in the marinade, ensuring every piece is coated. Let it sit for 15 minutes at room temperature.
  2. Set a large cast iron skillet over medium-high heat until it begins to smoke. Working in two batches to avoid crowding, spread the chicken in a single layer. Let sit undisturbed for 3 minutes until a deep brown crust forms, then stir and cook for another 4-5 minutes until internal temperature reaches 165°F.
  3. Move cooked chicken to a warm plate. Briefly toast the corn tortillas over a dry pan or open flame until they puff slightly and develop charred spots.
  4. Assemble tacos by placing chicken on doubled tortillas, topped with diced onion, cilantro, radish slices, and avocado. Serve with lime wedges.