Ingredients

• 1 pound boneless skinless chicken thighs , trimmed of excess fat
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 2 cloves garlic , minced
• 0.5 teaspoons cumin
• 0.5 teaspoons ground coriander
• 0.5 teaspoons chili powder
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 24 corns tortillas (such as
• 0.33 cups white onion
• 0.33 cups cilantro
• Mexican hot sauce (such as
• 4 limes wedges

Instructions

1. 1 In a gallon-size resealable bag, place chicken, lime juice, vegetable oil, garlic, cumin, coriander and chili powder. Reseal the bag, and massage bag until chicken is evenly coated. Marinate for 1 to 2 hours in the refrigerator.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and place on the hot grill. Discard marinade. Grill over direct heat until juices run clear, 6 to 8 minutes per side. An instant read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Chop chicken into small pieces and set aside, keeping it warm.
4. 4 Place tortillas on the hot grill, stacked 2 tortillas thick, and heat for about 20 to 30 seconds; flip each stack and heat an additional 20 to 30 seconds. Divide the chicken mixture between the 12 stacks of tortillas. Top with onion and cilantro and drizzle with hot sauce, if desired. Serve with lime wedges.

Nutrition per serving