High Fructose Corn Syrup Free Gluten Free Easy Weeknight Chicken Tacos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 8 small corn tortillas
- 1 cup shredded green cabbage
- ½ cup pico de gallo or fresh salsa
- 1 avocado, sliced
- ¼ cup sour cream (optional)
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden brown and releases easily from the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!