1Season four cleaned chicken thighs with chili powder, smoked paprika, ground cumin, garlic powder, onion powder, 1 and a half teaspoons of salt, and black pepper.
2Add about a tablespoon of adobo sauce and a little avocado oil to the chicken.
3Cover and let the chicken marinate in the fridge for an hour and a half.
4Dice two large Roma tomatoes.
5Dice onion.
6Mince two cloves of garlic.
7Chop cilantro. If you have a "soap" taste sensitivity, omit it.
8Squeeze out excess juice from the diced tomatoes using tongs.
9Add some salt and black pepper to the tomato mixture.
10Prepare the guacamole by mashing two ripened avocados.
11Add ranch dip seasoning, juice from a whole lime, and sour cream to the mashed avocado.
12Cook the marinated chicken on one side for about five to six minutes until a nice crust forms.
13Continue cooking for another two minutes.
14Assemble tacos with chicken, Colby Jack and Pepper Jack cheese, and other prepared toppings.
Ingredients
4 diced chicken thighs
1.5 tsp salt
2 tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
1 tbs adobo sauce
2 tsp smoked paprika
2 tsp chili powder
Black pepper
Avocado oil
2 Roma tomatoes
2 fresh garlic cloves
0.25 medium red onion
1 Juice from lime
0.5 bunch cilantro
1 pinch salt
Black pepper
2 ripened avocados
Ranch dip seasoning
0.5 cup sour cream
1 Juice from lime
Colby jack cheese
Pepper jack cheese
Flour or corn tortillas
Cilantro
Equipment
tongs
Tips
Marinate chicken for at least an hour and a half for best flavor.
Cook chicken on one side for about five to six minutes without moving to build a nice crust.