These tacos work great with grilled steak or grilled shrimp. The avocado dip also doubles as a great dip for nacho chips and raw veggies.

Equipment Needed

Parchment lined baking sheet, large bowl, food processor or blender, measuring cups and spoons, knife and chopping board,  Electric or stove-top griddle.



Combine all rub ingredients in a small bowl and mix well. Trim chicken thighs of all visible fat, and cut in half, transfer to a large bowl, and add all the rub, add 1 tbsp avocado oil. Mix thoroughly, then transfer seasoned thighs to a parchment-lined baking sheet, leaving a gap in the centre of the sheet. Roughly chop 1 jalapeño pepper and 1/2 of an onion. Place the chopped jalapeño and onion along with 5 peeled cloves of garlic in the centre of the baking sheet with the chicken thighs. Drizzle the veggies with 1/2 tsp avocado oil and sprinkle with sea salt and pepper. Roast chicken and veggies in a pre-heated 375° oven for 25-30 minutes or until chicken thighs are fully cooked and vegetables are caramelized.

When done, let cool, remove roasted jalapeño, onion and garlic and set aside. Chop cooked chicken thighs into very small pieces, and place into a bowl.  

Onion and cilantro:  

Finely dice the other 1/2 of the raw onion and the fresh cilantro, then combine. Transfer to a bowl.  

Creamy avocado dip: 

Add all dip ingredients into a food processor, and purée until very smooth, transfer to a serving bowl.

Build the tacos:

Heat griddle to medium-high heat and spray with avocado oil spray. Lay down 3-4 tortillas at a time. Add 1/3 cup shredded cheese per tortilla, 1/2 cup of the chopped chicken, 1 tbsp of the chopped onions and cilantro. Let cook 1 min then fold in half using a lifter or spatula. Cook 30 more seconds then flip. Cook 30 more seconds and remove. Repeat batch until all ingredients are used. Serve with the dip and enjoy immediately!