Fireworks Chicken Tacos

Allergens

Dairy, Eggs, Soy (in some chili powders), Wheat

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup fireworks chili powder
• 1/4 cup apple cider vinegar
• 3 tbsp honey
• 1 tsp kosher salt
• 12 small corn tortillas
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. In a large bowl, combine the chili powder, vinegar, honey, and salt. Whisk until well combined.
2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for 30 minutes or up to overnight.
3. Preheat your grill or grill pan to medium high heat. Grill the chicken for 5 7 minutes per side or until cooked through and slightly charred. Let it rest for a few minutes, then thinly slice the chicken.
4. Warm the tortillas on the grill for 10 20 seconds each side.
5. Assemble the tacos with sliced chicken, avocado, queso fresco, and cilantro. Serve with lime wedges.

Chef’s Insight

This dish captures the essence of a street food classic, elevated by our own twist.

Notes

Feel free to add more heat or sweetness depending on personal preference.