Ingredients:

For the marinade :

4 tablespoons olive oil

2 teaspoons white wine vinegar

2 teaspoons chili powder

2 teaspoons ancho chili powder*

1 ½ teaspoon kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon freshly ground black pepper

4 tablespoons lime juice (about 2 limes)

For the tacos

2 pounds boneless skinless chicken thighs

24 corn tortillas (or flour tortillas)

pico de gallo or your favorite salsa (optional)

queso fresco or your favorite cheese (optional)

Directions:

In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.

Enjoy !!