Crowder's Cantina Chicken Tacos

Ingredients (Serves 8 tacos)

For the Chicken

• 1 lb boneless skinless chicken thighs (or breasts, but thighs stay juicy - y'all know what I mean!)

• 2 cloves garlic, minced

• 2 Tbsp olive oil

• 1½ Tbsp Crowder Powder Nacho’ Average Taco Seasoning

• Juice of ½ lime

Pico de Gallo

• ½ cup finely chopped onion

• ½ cup finely chopped tomato

• ¼ cup chopped cilantro

• 1 jalapeño, seeded & minced

• Juice of 1 tsp lime

• Pinch salt & pepper

To Serve

• 8 small corn or flour tortillas

• Optional: shred some lettuce, slice that avocado or make guac, cheese, sour cream - it's tacos, y'all know what it is.

Instructions

1️⃣ Marinate the Chicken

• In a bowl, combine chicken, garlic, olive oil, lime juice, and Nacho’ Average Taco seasoning. Yes, you should get some more if you're runnin low.

• Toss that shit up crack a brew while you let it marinate 10–30 minutes (longer if you prepped ahead). Be patient bruh.

2️⃣ Cook the Chicken

• Heat a skillet or grill pan over medium-high, wait till it's hot tho.

• Cook chicken 6–7 minutes per side, until them mf's golden and got no pink inside (165 °F).

• Remove and let 'em rest 5 minutes, then chop into bite-sized pieces.

3️⃣ Make the Pico

• While your chicken's cookin', mix onion, tomato, cilantro, jalapeño, lime juice, salt, and pepper in a bowl.

• Let it sit—this pico’s gonna wake your ass up.

4️⃣ Warm the Tortillas

• Char them bitches on the grill or in a dry pan until they’ve got them sexy char marks, brush with a little melted butter and sprinkle the Nacho Average Taco Seasoning on them for an extra flavor hit!

5️⃣ Assemble

• Load a warm tortilla with ~¼ cup chicken, spoonful of pico, then top with lettuce, avocado, cheese, or sour cream if you tryna feel fancy AF.

6️⃣ Devour

• Fold hard, bite harder. Don’t wear white...these tacos bite back.

Pro Tips

• Next-level hack: drizzle with Make our AvoCrowdo Lime Sauce: mix sour cream + lime + lil’ Nacho’ Average Taco.

• Want crunch? Chop tortilla into chips and top taco like a taco-salad remix.

• For meal prep: double the chicken, store in fridge for up to 4 days—tacos on tap all week.