1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 1/2 teaspoons grated lime peel
1 1/2 lb. boneless skinless chicken thighs (about 6)
8 (6-inch) flour tortillas
1 1/2 cups chopped seeded plum tomatoes
1 cup chopped white onion
1 cup chopped fresh cilantro
8 lime wedges
1. Combine chile powder, cumin, oregano, salt and pepper in small bowl; stir in all remaining spice paste ingredients.
2. Place chicken in small shallow nonreactive pan; brush all sides with spice paste. Cover and refrigerate 1 hour or overnight.
3. Heat grill. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Remove chicken; cover loosely with foil. Let stand 5 minutes before thinly slicing on the diagonal. (Chicken may also be cooked over medium heat in stovetop grill pan.) Meanwhile, wrap tortillas in foil. Grill tortillas, covered, over medium heat or coals 5 to 8 minutes or until warm, turning once.
4. Fill tortillas with chicken; top with tomatoes, onion and cilantro. Drizzle with lime juice; fold in half.
PER TACO: 270 calories, 12.5 g total fat (3 g saturated fat), 20.5 g protein, 18.5 g carbohydrate, 50 mg cholesterol, 525 mg sodium, 2 g fiber
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