Easy Chicken Thigh Tacos
These pulled chicken thigh tacos are full of flavor with ancho chili, cumin and cilantro. Add avocado and sour cream to serve, and perhaps offer Mexican rice on the side.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 30 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Mexican
Ingredients
Scale
- 1 lb (225g) skinless, boneless chicken thighs
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1 cup water
- Sea salt, to taste
- 1 thinly sliced avocado
- 8 small flour tortillas
- Cilantro leaves, for garnish
- Sour cream, to serve
- Olive oil, as needed
Instructions
- Heat 2 tablespoons of oil in a cast iron pot and add the chicken thighs.
- Cook them for 2 minutes per side or until browned.
- Add the chili powder, cumin and water.
- Add salt to taste.
- Bring the mixture to a simmer.
- Cover and cook for an hour or until you can shred the chicken with 2 forks.
- Shred all the chicken then put it back in the cooking liquid.
- At this point you may refrigerate the chicken for 3 days before using, if you want.
- Microwave the tortillas for 30 seconds or until soft.
- Divide the chicken mixture between the tortillas.
- Top with avocado slices and cilantro.
- Serve right away with sour cream.