How to Make Chicken Tacos

• 1 1/2 lb (680 g) boneless chicken thighs or breasts, cut into strips
• 1 tbsp neutral oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 8 small corn or flour tortillas
• 1/2 onion, thinly sliced
• 1 cup shredded lettuce or cabbage
• 1 lime, cut into wedges

1. Toss the chicken strips with the oil, chili powder, cumin, garlic powder and salt.
2. Heat a large skillet over medium-high until a drop of water sizzles instantly.
3. Cook the chicken in a single layer, undisturbed, for 4 minutes, then stir and cook 4–6 minutes more until it reads 165°F (74°C).
4. Add the onion for the last 2 minutes so it softens but keeps some bite.
5. Warm the tortillas 20 seconds per side in a dry pan.
6. Fill the tortillas, top with lettuce or cabbage, and squeeze lime over the top.

• Thighs stay juicy if the pan runs hot; breasts want a slightly lower heat.
• Leftover filling becomes tomorrow's rice bowl or quesadilla.

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