Crispy Chicken Tacos

• 1lb boneless chicken thighs ( cut in cubes)

• 2 tsp each of smoked paprika, garlic powder, onion powder, chili powder.

• 1 tsp each of cumin & kosher salt

• 1/4 tsp black pepper

• 1 sazon packet

• 3 tbsp olive oil

• 1-2 tbsp of adobo sauce( i buy canned chipotles in adobo sauce and use that)

• corn tortillas

• avocado salsa ( optional)

Pico de gallo

• 3 roma tomatoes (chopped)

• 1/3 cup red onion (chopped)

• 1/4 -1/3 cup cilantro ( chopped)

• 1 jalapeno desseeded (chopped)

• the juice of 1-2 limes

• salt & peppe to taste

Directions:

1. To a bowl add chicken thighs, seasonings, adobo sauce ,olive oil. Mix until well combined. Marinate overnight or for at least an hour.

2. To a sperate bowl add your tomatoes, red onion, cilantro, jalapeno, limes and salt and pepper to taste. Mix until well combined and refrigerate.

3. To a skillet on medium high heat add oil, once heated add chicken and cook for 8-10 minutes until full cooked ( the internal temp should reach 165) Remove and set aside.

4. To the same skillet or a seperate skillet add a little oil and once heated add your corn tortilla , then add cheese in the center, and around the the edge of the tortilla so it can crisp up. Add the chicken , and fold over. let it cook for 1 minute or until crispy , and flip and let cook for another minute or until crispy.

5. Add pico de gallo, avocado salsa and Enjoy!