Ingredients

1 bag Corn tortillas

1 head Shredded lettuce

8 pieces Lime wedges

1 cup Diced onion

3 sprigs Cilantro

1 pound Skinless, boneless chicken thighs

3 pieces Minced garlic cloves

1 cup Medium white onion

1-1/2 teaspoon Paprika

1-1/2 teaspoon Cumin

1-1/2 teaspoon Chipotle

1/2 teaspoon Cayenne

1 teaspoon Salt

1/2 teaspoon Pepper

2 tablespoon Olive oil

Preparation

  1. Preheat oven to 375 degrees.

Wash chicken thighs and slice into tenders and place in a bowl. Set aside.

Combine paprika, cumin, salt, pepper, cayenne, and chipotle. Mix spices with olive oil, onions and garlic.

Pour spice/oil mixture over the chicken tenders and mix together thoroughly,

Spread on a baking sheet in a single layer.

Place chicken in the oven for 20 to 25 minutes, or until completely cooked.

Remove chicken from oven, and place in a large bowl. Using a hand mixer, shred chicken (this actually works).

Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.

Fill each tortilla (FYI–I like to layer my tortillas 2-3, because then they don’t fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.