Ingredients
2tbspancho chili powder
1tsporegano,dried
1tspcumin,dried
1tspsugar
½tspsalt
1clovegarlic,finely chopped
1tbsporange zest,finely grated
3tbspforange juice,resh squeezed
2tbspolive oil
6skinless,(1¼ lbs), boneless chicken thighs
8smallcorn tortillas
3cupsbaby arugula,(3 ounces), packed
2mediumripe avocados,sliced
4radishes,thinly sliced
½pintcherry tomatoes,halved
¼red onion,thinly sliced
cilantro,roughly chopped
½cupsour cream,thinned with ¼ milk
1lime,cut into wedges
Preparation
Prepare a gas or charcoal grill for medium-high, direct heat.
In a large bowl, stir together the chili powder, oregano, cumin, sugar, salt, garlic and orange zest. Stir in the orange juice and olive oil to make a loose paste. Add the chicken to the bowl and toss to coat all over.
Set aside to marinate while the grill heats and the rest of the toppings are being prepared.
Grill the chicken for 3 to 4 minutes per side, or until a thermometer inserted into the thickest part of the meat registers 165 degrees F. Transfer to a plate and rest for 5 minutes.
Place each tortilla on the grill or on a hot, dry skillet over medium-high heat. As soon as pockets of the air start to puff up in the tortilla, turn it with tongs and heat for a few seconds on the other side. Wrap warmed tortillas in a tea towel to keep them warm until serving.
Slice the chicken into strips. On each tortilla, place a small handful of arugula. Top with chicken slices, sliced avocado, radishes, tomatoes, and onion slices. Drizzle with the thinned sour cream. Serve with lime wedges.
