Spicy Chicken Tacos

Servings: 4

Nutrition: Carbs 31g, Protein 41g, Fats 13g

Cinco de Mayo is just around the corner, and what better way to celebrate than by making some delicious spicy chicken tacos using our new Pantry Habanero Powder!?

Ingredients (chicken tacos)

• 2 pounds chicken thighs, boneless and skinless
• Olive oil, for drizzling
• 4 flour tortillas
• 2 cups shredded white cheddar cheese
• Fresh cilantro
• 2-3 limes
• 2 avocados
• Salsa

Ingredients (spice rub)

• 1 scoop Nutricost’s Pantry Habanero Powder
• 1 tbsp ground cumin
• 1 tbsp paprika
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• 2 tsp salt
• ½ tsp ground pepper

Directions:

1. In a medium-sized bowl, place the chicken thighs and drizzle with a little olive oil.
2. Add the spice mixture over the chicken and softly massage it in, ensuring each piece is thoroughly coated. Let it rest at room temperature for 20 minutes.
3. As the chicken rests and absorbs the spice blend, preheat your grill to 375°F. Ensure the grates are clean and lightly oiled.
4. Place the chicken pieces on the preheated grill and grill for approximately 10 minutes on each side, totaling 20 minutes of cooking time.
5. Remove the chicken from the grill and let it rest for 5 minutes.
6. While the chicken is resting, gently grill the tortillas. Grill one side for 2-3 minutes, then flip and sprinkle the grilled side with a handful of grated cheese. Close the grill and cook for an additional 2 minutes, or until the cheese is completely melted. Take off the grill.
7. To plate, slice the chicken thighs into long strips.
8. Place on top of the cheese tortillas with slices of avocado and a couple of cilantro leaves.
9. Serve and enjoy!