Ingredients
Equipment
Method
- Juice 3 to 3 1/2 limes until you have 1/4 cup of fresh lime juice. Cut remaining 1/2 lime into wedges for serving. Finely grate 2 garlic cloves into the bowl with lime juice.
- Add 2 tablespoons vegetable oil, kosher salt, cumin, and chili powder to the lime juice mixture. Stir until well combined to create the marinade.
- Add chicken thighs to the marinade and turn each piece to coat completely. Let marinate for exactly 10 to 15 minutes (no longer to prevent mushy texture).
- While chicken marinates, finely chop the onion until you have about 1/2 cup. Chop cilantro leaves and tender stems to get another 1/2 cup. Mix together in a small bowl.
- Heat grill to medium-high heat (around 400°F) or heat grill pan over medium-high heat for 5 minutes. Remove chicken from marinade and brush with remaining 2 tablespoons oil.
- Grill chicken for about 5 minutes per side until golden-brown with char marks and internal temperature reaches 165°F. Transfer to cutting board and let rest 5 to 10 minutes.
- Meanwhile, thinly slice radishes and avocado. Cover avocado with damp paper towel if not using immediately.
- Warm tortillas one at a time over gas flame, on grill, or in skillet until they have light char spots and become pliable. Wrap in clean kitchen towel to keep warm.
- Chop rested chicken into small 1/4 to 1/2-inch pieces. Mix with half the onion-cilantro mixture.
- Assemble tacos: Top each tortilla with sour cream, avocado slices, and 1/3 cup chicken mixture. Add more onion and cilantro as desired, drizzle with salsa verde, and finish with radish slices. Serve with lime wedges.
Notes
Pro Tips:
- Chicken thighs stay more tender than breasts during grilling
- Never exceed 15 minutes marinating time with citrus-based marinades
- Store cooked chicken in refrigerator for up to 3 days
- Recipe easily doubles for larger gatherings
- For stovetop cooking, use a grill pan over medium-high heat