Ingredients Jump to Instructions ↓

  1. 1-1/2 tsp. chili powder

  2. 1-1/4 tsp. ground cumin

  3. Kosher salt and freshly ground black pepper

  4. 6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat

  5. 2 Tbs. canola, vegetable, or corn oil

  6. 1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)

  7. 1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long

  8. 3 medium cloves garlic, minced

  9. 1 Tbs. fresh lime juice

  10. 5- to 6-inch corn tortillas

  11. 1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Mix 1 tsp. of the chili powder, 1/2 tsp. of the cumin, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly.

  2. Meanwhile, heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the onion, bell pepper, and 1/2 tsp. each salt and pepper and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and the remaining 3/4 tsp. cumin and 1/2 tsp. chili powder and cook until fragrant, about 30 seconds. Stir in the lime juice. Transfer to a bowl, cover loosely with foil, and keep warm.

  3. Cut the thighs on the diagonal into thin slices, transfer to a plate, cover, and keep warm.

  4. Heat the tortillas according to package directions. Fill each one with a few slices of the chicken and some of the onion mixture and cheese. Fold the filled tortillas and serve.


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