Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup diced hatch green chilies (fresh or roasted)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 12 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup chopped cilantro
- Lime wedges for serving
Instructions
- Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine olive oil, garlic powder, onion powder, ground cumin, salt, pepper, and hatch chilies. Add the chicken pieces and coat evenly.
- Heat a cast iron skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through (about 8-10 minutes), stirring occasionally.
- Warm each corn tortilla in a dry skillet or directly over an open flame for about 30 seconds on each side until soft.
- To assemble, place a spoonful of cooked chicken filling on each tortilla and top with shredded lettuce, diced tomatoes, and chopped cilantro. Serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 mini tacos (approx. 170g)
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 140mg