Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp neutral oil (avocado or grapeseed)
  • 0.25 cup fresh lime juice
  • 2 tbsp fresh orange juice
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 24 small street taco size corn tortillas
  • 1 small white onion, finely diced
  • 1 bunch fresh cilantro, chopped
  • 0.5 cup cotija cheese, crumbled
  • 2 radishes, paper-thin slices
  • 2 limes, cut into wedges

Instructions:

  1. Trim any excess fat from the chicken thighs and dice them into uniform 1/2 inch pieces. In a large mixing bowl, whisk together the neutral oil, lime juice, orange juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Submerge the chicken in the marinade, ensuring all surfaces are coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 24 hours in the fridge.
  3. Heat a cast-iron skillet over medium-high heat with a light coating of oil. Add the chicken in a single layer. Don't crowd it! If your pan is small, do this in two batches. Let it sit undisturbed for 3-4 minutes until a dark brown crust forms.
  4. Stir the chicken and cook for another 3-5 minutes until the pieces are cooked through and the juices have mostly evaporated, leaving behind a glossy, spice coated finish. Remove meat to a warm plate.
  5. Wipe the skillet and flash-heat corn tortillas for 30 seconds per side until pliable and slightly charred. Keep warm in a towel.
  6. Assemble tacos by layering chicken onto tortillas and topping with diced onion, chopped cilantro, crumbled cotija, and radish slices. Serve with lime wedges.