Ingredients:

  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • Zest of 1 lime
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup diced fresh pineapple
  • 1 cup chopped fresh cilantro
  • 1 avocado, sliced
  • 1 cup diced red onion
  • Lime wedges (for serving)
  • Salsa or hot sauce (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, lime zest, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
  2. Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for 30 minutes.
  3. While chicken is marinating, preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade and discard the leftover marinade. Place the chicken on the hot grill; cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
  5. Remove the chicken from the grill and let it rest for 5 minutes.
  6. While the chicken rests, chop the pineapple, cilantro, and red onion. Slice the avocado.
  7. Warm the tortillas on the grill for a few seconds on each side.
  8. Slice the grilled chicken into strips. Divide chicken among the tortillas, then top with pineapple, cilantro, red onion, and avocado.
  9. Serve tacos with lime wedges and optional salsa or hot sauce.