Smoky Chicken Street Tacos

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup pico de gallo
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Pat the chicken dry and toss it with olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated.
2. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until browned and the center reaches 165°F.
3. Transfer the chicken to a cutting board and rest it for 5 minutes. Slice it into bite-size pieces.
4. Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side, then keep them wrapped in a clean towel.
5. Fill each tortilla with cabbage, chicken, pico de gallo, and cilantro. Finish with a squeeze of lime and serve immediately.