Ingredients

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 medium lime
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1 tablespoon canola oil, or other neutral cooking oil
• 12 corn tortillas

Toppings options:

• Shredded purple cabbage
• Cotija cheese, or any other cheese you want
• Cilantro
• Radishes
• Onions, such as pickled onions, scallions, red onion, or white onion
• Sliced serrano or jalapeño peppers
• Avocado
• Limes
• Hot sauce or salsa
• Mexican crema
• Canned or cooked black beans, drained

Instructions

1. Cut 1 pound boneless, skinless chicken thighs into 1-inch pieces and place in a medium bowl. Squeeze the juice of 1 medium lime onto the chicken. Add 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon paprika, and toss to combine. Cover and refrigerate for 30 minutes. Meanwhile, prep the toppings.
2. Prep the desired toppings: cut red cabbage into shreds, grate cotija or other desired cheeses, chop cilantro, thinly slice radishes, onion, peppers, and avocado. Cut lime wedges. Place all the toppings, including black beans, crema, and salsa, into separate bowls.
3. Heat 1 tablespoon canola oil in a large, heavy skillet until shimmering. Add the chicken and cook until cooked through and the juices run clear, about 7 minutes. Transfer to a serving bowl.
4. Heat 12 corn tortillas on a comal (a flat, round griddle) or, if you don’t have one, wrap a stack in a dishcloth (I count three tortillas per person) and warm in the microwave. Keep them warm by wrapping them tightly in an extra dishcloth, or put them in a tortilla basket (still in the cloth) or a tortilla warmer. Serve with the chicken and toppings.

Recipe Notes

Make ahead: You can make the chicken ahead of time and warm in a gently heated oven, covered in foil, or microwave on half-power when you’re ready to serve.

Storage: Store any leftovers in an airtight container.