Chicken thighs in a zesty marinade are the engine behind this taco night spread.
What you will need
2 cloves Garlic
2 Tbsp Olive Oil
1 tsp Dried Oregano
1 tsp Paprika
1 tsp ground Cumin
1 lb boneless skinless Chicken Thighs
1 Tsp Salt
1 tsp Black Pepper
12 Corn Tortillas
1/2 bunch Cilantro
6 oz. Shredded Mexican Cheese
1/2 head Iceberg Lettuce(Nutritional facts 311 calories, 18.57 g fat, 24.67 g carbohydrates, 11.66 g protein, 41 mg cholesterol, 504 mg sodium)
How to cook
Assemble the ingredients.
Peel the garlic cloves and chop or crush finely.
Cut the lemon in half for squeezing.
With your ingredients all prepared, it's time to start cooking.
Put the olive oil in a large mixing bowl.
Add the salt.
Add some fresh pepper. 1 tsp of ground pepper is a lot and it's tough to measure out. Just crank the pepper mill until it looks like about as much pepper as salt.
Add the crushed garlic.
Squeeze the juice of the lemon halves into the bowl.
Add the dried oregano.
Add the paprika.
Add the cumin.
Mix up the marinade and add the chicken. Toss it to coat in marinade.
Seal it up and put it in the fridge. 2 hours should be fine for marinating but I usually just leave it overnight.
Pour some olive oil into a heavy skillet over medium heat. Let it get hot enough that it's almost beginning to smoke. Don't forget to turn on that kitchen fan.
Cook chicken thighs until darkened on both sides.
Once the chicken is cooled enough to touch, chop it up into bite-sized chunks.
Heat up the tortillas.
Peel off a few good leaves from your lettuce. Roll them up and and slice them thin.
Setup your taco station and lay out a tortilla.
Add some shredded lettuce.
A little cheese.
Add the chicken.
And a couple of sprigs of cilantro.