Chicken Street Tacos


1 lb trimmed boneless skinless chicken thighs

1/4 cup fresh lime juice

3 cloves garlic, peeled and smashed

2 tsp ground cumin

1 1/2 tsp ancho chili powder

1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper

For serving

12 mini corn taco shells, warmed (double up if desired)

1 small red or yellow onion, chopped

3 Tbsp chopped cilantro

Lime wedges, for serving (optional)

  1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
  2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
  3. Air fry chicken at 400 degree for 6 mins per side.
  4. Transfer to a plate, cover with foil and let rest 5 minutes.
  5. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 
  6. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

Macros per serving (serves 4) 37.8P 24.8C 6.5F