1-First, season the chicken thighs with the spices to lock in that Mexican Chicken Tacos vibe. Heat your oil in a pan and cook the chicken until it’s browned and ready, which takes about 8 minutes. Let it rest before chopping it up, as this keeps the meat juicy and full of flavor.

2-Building the Flavors Once the chicken is done, mix up your fresh toppings like onion, cilantro, and jalapeño with lime juice for a simple salsa. Warm the tortillas in a skillet to make them soft and ready to hold all that goodness. Finally, assemble everything and serve it hot for the best experience.

3-Season the chicken thighs evenly on all sides with 2 teaspoons chili powder, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon cayenne pepper.

4-Heat 1 tablespoon oil in a medium sauté pan or cast iron skillet over medium heat. Cook the chicken thighs until browned and cooked through, about 8 minutes total.

5-Allow the chicken to rest for about 10 minutes, then chop into bite-sized pieces.

6-Combine the diced yellow onion, diced cilantro, diced jalapeño, lime juice, and remaining ¼ teaspoon salt to create an onion salsa.

7-Warm the mini corn tortillas by stacking two together and heating on both sides in a skillet or griddle.

8-Assemble the tacos by topping the warmed tortillas with the chopped chicken and onion salsa. Serve with lime wedges on the side.