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Can’t decide what your favorite street taco filling is? Suggestion: Rotate them. Every. Night. Start here.
  • 1 ½ pound trimmed boneless skinless chicken thighs
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 teaspoons ground cumin
  • 1 ½ teaspoon ancho chili powder
  • ¼ cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 12 mini corn taco shells, warmed (double up if desired)
  • 1 large avocado, cored and sliced
  • 1 small red or yellow onion, chopped
  • 3 tablespoons chopped cilantro
  • Lime wedges
  • Add chicken to gallon size resealable bag. In a small bowl, whisk lime juice, olive oil, garlic, cumin, chili powder, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Pour mixture over chicken in bag.
  • Seal the bag while releasing trapped air. Rub marinade over chicken. Marinate in the refrigerator for 1 to 6 hours.
  • Preheat FIREDISC® cooker to medium-high heat. Remove chicken from marinade. Cook through, turning once halfway through grilling, about 5 to 6 minutes per side. (Thickest center should register 165 and thighs should be slightly charred).
  • Transfer to a plate. Cover with foil. Let rest 5 minutes.
  • Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco. Add an avocado slice, diced chicken, onions, and cilantro. Serve warm.
  • Spritz each taco with lime juice and drizzle with hot sauce.