Zesty Lime Chicken Street Tacos

In a bowl, combine the juice of 1 lime, 2 tablespoons olive oil, 3 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Cut 1 lb chicken thighs into 1-inch pieces and add to the marinade. Toss to coat evenly and let sit for at least 15 minutes (longer if time permits).

While the chicken marinates, dice 1 medium red onion (reserve half for cooking, half for topping), slice 1 medium jalapeño, chop 1/2 cup cilantro, and cut 1 medium avocado into cubes. Cut the remaining lime into wedges.

Heat a large skillet over medium-high heat. Add the marinated chicken and half of the diced red onion. Cook for 8-10 minutes, stirring occasionally, until chicken is browned and cooked through (internal temperature of 165°F).

While the chicken cooks, warm the corn tortillas. Either wrap them in foil and place in a 300°F oven for 5 minutes, or heat them individually in a dry skillet for 30 seconds per side.

To assemble the tacos, place a portion of the chicken mixture onto each warm tortilla. Top with the reserved diced red onion, jalapeño slices, diced avocado, crumbled cotija cheese, and chopped cilantro.

Serve immediately with lime wedges for squeezing over the tacos just before eating.