Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup hatch green chilies, roasted and chopped
- 8 small corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- In a mixing bowl, combine diced chicken thighs with cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook until browned and cooked through (about 8–10 minutes).
- Add diced onion and minced garlic to the skillet; sauté until onions are translucent (about 4–5 minutes).
- Stir in chopped hatch green chilies and mix well.
- Warm corn tortillas in another skillet until soft.
- Assemble tacos by spooning chicken mixture onto each tortilla; garnish with fresh cilantro and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 mini tacos
- Calories: 330
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg