Taco time, let’s go! Cut the chicken thighs into bite-sized pieces—smaller chunks cook fast and fit perfect in a tortilla. Toss ‘em in a bowl with the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Mix it up good—they should look all spicy and happy!
Heat a big skillet over medium-high heat. When it’s hot, throw in the seasoned chicken. Spread it out so it sizzles—oh yeah, that smell’s gonna get you hungry!
Cook the chicken for about 6-8 minutes, stirring now and then. You want it golden and cooked through (165°F/75°C inside if you’re checking). Squeeze that lime juice over it at the end—bam, flavor explosion!
While the chicken’s doing its thing, warm up your tortillas. You can toss ‘em in the skillet for 20 seconds a side, or wrap ‘em in foil and pop ‘em in the oven at 350°F for a few minutes. Soft and toasty is the goal!
Time to build these beauties! Spoon some of that spicy chicken into each tortilla. Don’t be stingy—it’s taco night!
Now, the fun part—toppings! Pile on diced avocado, a sprinkle of cilantro, some chopped red onion, and a drizzle of your favorite hot sauce. Go wild—make ‘em yours!
Serve ‘em up hot and dig in. These tacos are bold, juicy, and just the right amount of spicy—perfect for a quick dinner or a party with friends. Grab a napkin and enjoy the mess!