Best Chicken Taco

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.

	this recipe	typical
fat	3%	1%
protein add	100%	100%
salt	1%	0%
aromatics	13%	1%
vegetables and beans	44%	2%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound chicken thighs, boneless and skinless
8 g	1 tablespoon Ancho chili powder (or sub regular chili powder)
2 g	2 teaspoons dried Mexican oregano
2 g	1 teaspoon ground cumin
3 g	1 teaspoon onion powder (or sub granulated garlic powder)
6 g	1 teaspoon salt
8 g	2-3 garlic cloves, grated (or 1 teaspoon garlic powder)
14 g	1 tablespoon olive oil
	1 small lime, zested and juice (or lemon)
200 g	8 small tortillas (flour, corn or a blend), warmed, toasted or grilled
200 g	1 avocado, cut into chunks & salted
50 g	1/3 white onion, finely diced
25 g	1/4 cup fresh cilantro leaves
	Salsa Roja or your favorite salsa or hot sauce
	sour cream
	lime wedges

Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great flavour! I had some boneless chicken thighs that needed using up, so I froze them, uncooked, in the marinade. I defrosted in the fridge and then popped them in the oven as directed. I broiled at the end for a couple of minutes to get that lovely char. ” — a cook, 5.0★

“I made this recipe and turned it into a “taco bowl” for my meal prep for the week. It was amazing. The flavors were spot on and the combo of everything hit all the right tastes to satisfy all my cravings. I looked forward to lunch every day that week.” — a cook, 5.0★