Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tablespoons HelloFresh Southwest Spice Blend
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 8 small corn tortillas (6-inch)
  • 1 cup red cabbage, finely shredded
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • 1 lime, cut into wedges
  • Hot sauce (optional)

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a medium bowl, combine the chicken, Southwest spice blend, olive oil, salt, and pepper. Toss to coat the chicken evenly.
  2. Heat a large skillet over medium-high heat. Once hot, add the spiced chicken thighs in a single layer.
  3. Cook for 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and allow it to rest for 5 minutes.
  4. While the chicken is resting, you can prepare your toppings. In a bowl, mix together the shredded cabbage, halved cherry tomatoes, and chopped cilantro.
  5. In the same skillet used for the chicken, lightly toast the corn tortillas over medium heat for about 30 seconds on each side until warmed and pliable.
  6. After resting, slice the chicken thighs into strips.
  7. Lay out the warmed tortillas on a serving platter. Divide the sliced chicken among the tortillas, then top with the cabbage-tomato-cilantro mixture and add slices of avocado.
  8. Squeeze fresh lime juice over the top of each taco and add hot sauce if desired. Serve immediately, garnished with extra lime wedges on the side.