Chicken Street Tacos

Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 12 small corn tortillas
• 1/2 white onion, finely diced
• Handful of cilantro, chopped
• 2 limes
• 1/2 cup (130 g) salsa (optional)
• 1 tsp avocado oil
• 1 tsp each chili powder, cumin, oregano; salt

How to make it

1. Prep everythingPat the 1 1/2 lb (680 g) chicken thighs dry with paper towels. Finely dice the 1/2 white onion into 1/4-inch (6 mm) pieces and chop the cilantro. Cut 1 lime in half for juicing and the other into wedges for serving. Count out your 12 corn tortillas.
2. Season the chickenIn a bowl, toss the chicken with 1 tsp each chili powder, cumin and oregano, about 1 tsp salt, the 1 tsp avocado oil and the juice of 1 lime. Make sure every piece is coated.
3. Sear the chickenHeat a large 12-inch (30 cm) cast-iron or heavy skillet over high heat for 3 minutes, until a drop of water sizzles away instantly. Lay the chicken flat and sear (cook hard and fast without moving it) 5 to 6 minutes per side, until dark brown and charred in spots. It is done at 175°F (79°C) in the thickest part.
4. Rest and chopMove the chicken to a cutting board and rest it 5 minutes. Chop it into small 1/2-inch (1 cm) pieces and scrape any juices from the board back over the meat.
5. Warm the tortillasWipe out the skillet and set it over medium-high heat with no oil. Warm each tortilla 30 seconds per side, until soft, bendy and lightly spotted brown. If they are thin, double them up. Stack them inside a clean kitchen towel to stay warm.
6. Build the tacosFill each tortilla with chicken, a sprinkle of onion and cilantro, and a squeeze of lime. Spoon on some of the 1/2 cup (130 g) salsa if you like. Serve 3 tacos per person, right away.