Mexican tacos chicken

These beautiful but flavorful chicken tacos are easy to make and full of the super juicy and delicious chicken! Perfect for weeknight food and makes the top result


4 olive oil tablespoons
2 white wine vinegar teaspoons
2 chili powder teaspoons
2 teaspoons ancho chili powder *
1 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon coarse ground black pepper
2 limes, juiced (about 4 tablespoons)
2 pounds boneless skinless chicken thighs
24 corn tortillas
pico de gallo or your favorite salsa (optional)
queso fresco or your favorite cheese (optional)

In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.

The longest I recommend marinating the chicken in the mixture is up to 2 hours. Since it's made with lime juice and vinegar, the texture of the chicken can start to change if you leave it in any longer. If you want to prep it beforehand and let it marinate overnight, I recommend making the marinade without the vinegar and lime juice. Then 2 hours before cooking, you can add in those two ingredients.