Ingredients

6 boneless skinless chicken thighs

2 Tablespoons Grande Gringo Mexican Seasoning

Cilantro Lime Marinade:

½ cup canola oil

¼ cup water

¼ cup fresh lime juice

Zest from one lime

¼ cup finely chopped cilantro

¼ cup finely diced onion

6 cloves garlic minced

1 Tablespoon salt

1 Tablespoon cumin

1 teaspoon black pepper

1 teaspoon ground oregano

Creamy Lime Taco Sauce

¼ cup sour cream

Zest from one lime

Fresh Juice from half lime

1 teaspoon Mexican style hot sauce

Pinch of Salt and Black Pepper

Combine the sour cream, lime zest, lime juice, and hot sauce in a small bowl. Add water 1 teaspoon at a time until the sauce mixture reaches a thin consistency (about 2-3 teaspoons, it should run off the spoon slowly) Season with a pinch of salt and black pepper to taste.

Directions

Step 1)Trim any excess fat from the boneless, skinless chicken thighs and place the thighs in a gallon size zip top bag.

Step 2)Make the marinade using the ingredients above and pour over the thighs. Squeeze as much air as possible out of the bag and close. Refrigerate the thighs in the marinade for 1-2 hours.

Step 3)Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.

Step 4)Remove the thighs from the marinade and allow any excess liquid to drip off. Season each side with Grande Gringo Mexican style seasoning.

Step 5)Place the chicken thighs on the cool side of the grill and cook for 5 minutes. Flip the thighs and cook an additional 5 minutes.

Step 6)Move the thighs over to the direct grilling side and sear each side (about 2-3 minuets each side). Thighs are done when the internal temperature reaches 175°F.

Step 7)Rest the chicken thighs for 5 minutes and slice into thin strips.

Step 8)To build the Tacos:

Step 9)1 package of soft flour tortillas (taco size) warmed on the grill

Step 10)½ cup pico de Gallo

Step 11)1 ripe avocado sliced thin

Step 12)¼ cup chopped fresh cilantro

Step 13)1 lime cut into wedges

Step 14)Mexican style hot sauce

Step 15)Creamy lime taco sauce* recipe above