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Ingredients
- 4 boneless skinless chicken thighs
3 cloves garlic grated
1 lime juiced, plus wedges to serve- 1 tbsp vinegar-based hot sauce plus more for serving if desired
1 tsp onion powder- 4 tbsp vegetable or avocado oil divided
1 tsp salt plus more to taste
black pepper to taste
¼ cup water- 8 corn or flour tortillas warmed
- minced onion and cilantro for serving
- guacamole, salsa verde, pico de gallo or pickled vegetables optional
Instructions
- Toss the chicken with the garlic, lime juice, hot sauce, onion powder, half the oil, salt and black pepper.
- Heat the remaining oil in a heavy skillet over medium-high. Cook the thighs in a single layer for 6 to 8 minutes per side, until browned and crisp at the edges.
- Move the chicken to a clean board and lower the heat. Carefully add the water and scrape up the browned bits.
- Chop the chicken and return it to the skillet. Toss in the pan sauce for about 3 minutes, until cooked through, then fill the tortillas and add your toppings.
Notes
Use a heavy skillet that fits the chicken in one layer.
Adapted from Kristina Felix, NYT Cooking.
