Chicken Tacos

Inspired by Peel Pizza and Damn Delicious

INGREDIENTS:

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Kosher salt (to taste)

• Black pepper (to taste)

• 1 1/2 pounds boneless, boneless skinless chicken thighs or breasts

• 1 tablespoon canola oil

• 6 taco size flour tortillas, browned on griddle until slightly charred around the edges

• 1 cup pico de gallo

• 1 avocado, diced

• 1/2 cup chopped fresh cilantro leaves

• 1 lime, cut into wedges

DIRECTIONS:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.

2. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through,  4-5 minutes per side. Cool and dice into bite-size pieces.

3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.