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Ambassador [Associate]
Ambassador [Associate]


  • 1 medium onion, cut into wedges, keeping root intact

    2 garlic cloves, finely chopped

1 tablespoon cumin seeds, coarsely crushed

 teaspoon paprika

½ teaspoon cayenne

1 pound skinless, boneless chicken thighs

1 tablespoon vegetable oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Juice form 1 Lime

Sea Salt Flakes (for finishing)

8 corn tortillas, warmed (for serving); homemade if possible

2 avocados, sliced (for serving)


Possible Toppings

  • Cilantro
  • Diced tomatoes
  • Salsa or pico de gallo
  • Shredded lettuce or cabbage
  • Mexican cheese such as queso fresco, cotija or Monterey jack cheese
  • Mexican crema or sour cream
  • Guacamole
  • Sliced Jalapeno 
  • Lime wedges (for serving)


  1. Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, paprika, cayenne, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
  2. Let chicken rest 5 minutes. Drizzle with lime juice and season with sea salt flakes, to your liking. Rough chop chicken and serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
Food Enthusiast [Associate]
Food Enthusiast [Associate]


Nutrition per Serving