Chicken

• 1 lb chicken thighs, boneless skinless, or chicken breasts
• 2 cloves garlic
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder or onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn or flour tortillas

Pico de Gallo

• 1/2 cup onion
• 1/2 cup tomato
• 1/4 cup cilantro
• 1 jalapeño, deseeded
• 1 tsp lime juice
• Pinch salt
• Pinch black pepper

Toppings

• 1 cup shredded Colby Jack cheese
• CINI Sauce for drizzling

1. Prepare the Chicken

• Add chicken, garlic, olive oil, lime juice, and spices to a large bowl or zip-seal bag. Mix well.
• Heat a large pan to medium-high heat. Cook chicken 6–7 minutes per side, until cooked through.
• Remove from heat and cool for 5 minutes. Slice or chop into small cubes.

2. Make Pico de Gallo

• Combine tomato, jalapeño, onion, cilantro, lime juice, salt, and pepper in a small bowl.

3. Char Tortillas (Optional)

• Place tortillas directly over stovetop flame until lightly charred.

4. Assemble Tacos

• Add about 1/4 cup chicken to each tortilla.
• Sprinkle with shredded Colby Jack cheese.
• Top with a few tablespoons of pico de gallo.
• Drizzle with CINI Sauce before serving.