Chicken Tacos

This marinade is a spicier variation of my Chicken Asada recipe. It is perfect for chicken tacos.

1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon kosher salt
2 cloves garlic, minced fine (I use Dorot in this recipe)
3 Tablespoons freshly squeezed lime juice
One pound boneless, skinless chicken thighs

Suggested to accompany:
Flour tortillas
Finely shredded cabbage or lettuce (I use cabbage)
Chopped tomatoes
Cilantro leaves
Sliced avocados or guacamole
Salsa or hot sauce

In a bowl large enough to hold the chicken, place the chili powder, cumin, paprika, salt, garlic and lime juice. Whisk to blend well, then add the chicken, stirring to coat the meat completely with the sauce. Let marinate, at room temperature, for 15 minutes.

Grill over medium-high flame until just cooked through.

Remove to a cutting board and chop into half-inch slices. Place a bit of chicken into a tortilla and stuff the taco with cabbage, tomatoes, cilantro and avocado. Fold and eat. Serves 4.

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