Ingredients
4
4 servings
- •1 teaspoon cumin
- •1 teaspoon dried Mexican oregano
- •1 teaspoon sazon seasoning
- •1 teaspoon garlic powder
- •1 teaspoon salt
- •0.25 teaspoon cayenne pepper
- •0.25 cup fresh lime juice
- •1 teaspoon olive oil
- •1 pound skinless, boneless chicken thighs
- •canola oil cooking spray
- •1 (10 ounce) package corn tortillas, or as needed
Instructions
- Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
- Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.
Nutritional Facts
Per 4 servings
- Calories: 322
- Carbohydrate: 34g
- Fat: 11g
- Fiber: 5g
- Protein: 23g
- Sugar: 1g
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