Description
Juicy chicken thighs seasoned with smoky spices, topped with a vibrant sweet cherry salsa for a fresh and bold twist on classic tacos.
Ingredients
Scale
- For the Chicken:
- 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 onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sweet Cherry Salsa:
- 2 cups fresh sweet cherries, pitted and chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- For Serving:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Lime wedges
- Additional cilantro leaves
Instructions
- Prepare the Cherry Salsa: In a medium bowl, combine chopped cherries, red onion, jalapeño, cilantro, lime juice, and honey. Stir gently, cover, and refrigerate while preparing the chicken.
- Season the Chicken: In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken thighs.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
- Warm the Tortillas: Heat tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side, until soft and lightly charred.
- Assemble Tacos: Divide sliced chicken among tortillas. Top with a generous spoonful of cherry salsa, sliced avocado, and fresh cilantro leaves. Serve with lime wedges.
Notes
For a milder salsa, remove the jalapeño seeds. Cherries can be replaced with diced mango or peaches if not in season.
Nutrition
- Calories: 420 kcal
- Sugar: 12 g
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 28 g