Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 tbsp (30 ml) olive oil
  • 2 tsp (10 g) smoked paprika
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • Salt and pepper to taste
  • 8 corn or flour tortillas
  • 1 cup (150 g) diced tomatoes
  • 1 cup (150 g) shredded lettuce
  • 1/2 cup (120 g) crumbled queso fresco or feta cheese
  • 1/4 cup (60 ml) fresh lime juice (about 2 limes)
  • 1 avocado, sliced
  • Hot sauce (optional)

Instructions:

  1. Season chicken thighs with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Let marinate for 10-15 minutes.
  2. Preheat the smoker or grill to 225°F (107°C). Place the chicken on the grill grates and smoke until internal temperature reaches 165°F (75°C), approximately 25-30 minutes.
  3. Remove chicken from the grill, let rest for 5 minutes, then shred using two forks.
  4. In a skillet or directly on the grill, warm the tortillas until pliable.
  5. Fill each tortilla with shredded chicken, diced tomatoes, lettuce, queso fresco, and avocado slices. Drizzle with fresh lime juice and add hot sauce if desired.