Chili-lime chicken tacos with cotija and pickled jalapeño

• 680 g boneless skinless chicken thighs
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 medium limeone zested and juiced, one cut into wedges
• 2 tbs avocado oil
• 12 store-bought corn tortillas
• 2 medium avocadosliced
• 60 g pickled jalapeñossliced, from jar
• 60 g cotija cheesecrumbled
• 15 g fresh cilantroroughly chopped

1. 1

   In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and the zest and juice of one lime. Stir into a rough paste.

   Tip: The lime juice turns the dry spices into a paste that clings to the chicken better than a dry rub alone.

2. 2

   Pat the chicken thighs dry with paper towels and rub the spice paste evenly over both sides of each thigh, pressing it in so it adheres.

3. 3

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until the oil shimmers and a wisp of smoke appears, about 2 minutes. Lay the chicken thighs in the skillet, presentation side down, and cook without moving until deeply browned with crispy charred edges, about 5-6 minutes.

   Tip: Don't overcrowd — work in batches if needed. Resist the urge to move the chicken; the fond is building flavor.

4. 4

   Flip the thighs and cook the second side until the chicken is cooked through, the internal temperature reaches 74°C (165°F), and the juices run clear, about 4-5 minutes more. Transfer to a cutting board and rest for 3 minutes.

   Tip: Resting lets the juices redistribute so every slice stays moist.

5. 5

   While the chicken rests, warm the corn tortillas directly in the same skillet over medium heat, about 30 seconds per side until pliable and lightly toasted with a few golden spots. Stack and wrap in a clean towel to keep warm.

   Tip: Using the same skillet picks up the spiced chicken drippings on the tortillas — free flavor.

6. 6

   Slice the rested chicken thighs against the grain into thin strips. Divide among the warm tortillas and top with sliced avocado, pickled jalapeños, crumbled cotija, and chopped cilantro. Squeeze the remaining lime wedges over each taco.

   Tip: Leftovers keep well — store sliced chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through. Assemble fresh tacos when ready to eat.

• skillet (30cm (12-inch))
• cutting board
• mixing bowl (small)

Per serving

Nutritional values are estimates only.