Juicy chicken thighs get rubbed down with a warm blend of chili powder, cumin, smoked paprika, garlic, and onion powder, then seared in olive oil until deeply golden and cooked through. Piled into warm corn tortillas, the chicken is topped with crisp shredded cabbage, a bright scoop of fresh pico de gallo, and creamy avocado slices for a taco that's as colorful as it is satisfying. A squeeze of lime and a scatter of fresh cilantro at the end brighten every bite, keeping the flavors light, fresh, and vegetable-forward. Olive oil does the heavy lifting here instead of heavier fats, letting the lean protein and produce take center stage. It's a quick weeknight dinner that leans on whole, simple ingredients rather than anything processed, making it an easy fit for a Mediterranean-style plate. Serve a few extra lime wedges on the side and you've got a meal that feels both indulgent and genuinely wholesome.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
