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Combine chili powder, cumin, paprika, salt, pepper, coriander, oregano and red pepper flakes in a lidded jar; shake until well combined. Add the taco seasoning to the olive oil, lime juice, and garlic, then whisk until smooth. The mixture will be thick, like a paste.
Trim any excess fat from the chicken thighs, then place into a bowl or arrange in a casserole dish. Pour the marinade over the chicken, then work the marinade into the chicken with your (clean) hands. Cover with plastic wrap, then refrigerate and marinate at least 2 hours and up to Flip chicken once halfway through.
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Remove the chicken from the marinade using tongs and arrange in a single layer on the prepared baking sheet. Bake 20-25 minutes or until the internal temperature reaches 165°F using an instant read thermometer.
Rest the chicken for 5 minutes, then slice into 1/2" wide strips against the grain.
Warm the tortillas (see notes). Layer two tortillas, then top with grilled chicken and sprinkle with lime juice. Add your favorite toppings and enjoy immediately.