Chicken Thigh Tacos

1. Prep

Season the chicken thighs with taco seasoning on the flesh side, then let them rest for at least 30 minutes to let the flavors meld. This step is crucial to infuse the chicken with the bold flavors of the taco seasoning.

2. Toast Tortillas

Warm the flour tortillas in a dry cast iron pan over medium heat until they are slightly charred and pliable. Keep them warm by wrapping in a clean cloth or placing them in a container with a lid. Toasting tortillas gives them a smoky flavor and makes them more flexible for wrapping.

3. Cook Protein

In a large pan, heat the avocado oil over medium heat. Add the chicken thighs skin-side down and cook for about 15 minutes, occasionally pressing down with a spatula to ensure even crisping of the skin. Look for the skin to turn a rich golden color, indicating it’s time to flip. Flip the chicken thighs and cook for another 5-10 minutes or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and let it rest for a few minutes before chopping; this ensures the chicken retains its juices and stays tender.

4. Add Vegetables

While the chicken is resting, use the same pan to sauté the minced onion with a pinch of salt until translucent, which adds a subtle sweetness to the tacos.

5. Finishing Ingredients

Chop the rested chicken into small, bite-sized pieces and assemble the tacos by placing chicken on each tortilla. Top with sautéed onions, pickled jalapeños, and fresh cilantro. Serve with lime wedges on the side and encourage squeezing the lime over the tacos before eating to add a zesty freshness that cuts through the richness of the chicken.