Ingredients
1.5-2lbs of boneless skinless chicken thighs
2 tbsp of vegetable oil
Salt and pepper
3-4 green onions, sliced
2 garlic cloves sliced
3 jalapeños
3 garlic cloves
1 cup of vegetable or olive oil
1 small bunch of cilantro
1 lime
12 small corn or flour tortillas
Directions
Cut stems off jalapeños and slice in half. Add sliced jalapeños and garlic to a pan with 1 tbsp of vegetable oil on medium-high heat
Cook until the garlic and jalapeños get some color and soften up. Turn off heat and let cool.
Add peppers and garlic to a blender. Blitz. Slowly add-in 1 cup of vegetable/olive oil. Add in cilantro, lime and salt to taste.
Season chicken thighs with salt and pepper
Heat pan to medium high heat, add vegetable oil, and add chicken. Cook on one side for 5 mins. Flip.
Turn pan temperature down to medium, add green onions and garlic. Add some salt some more salt to the pan. Cook for another 5-7 mins until onions and garlic are cooked and chicken has an internal temp of 165F.
Once cooked, take chicken and onions out of the pan and let cool before dicing.
Warm-up tortillas and add chicken, onions, jalapeño salsa some pico de gallo and avocado salad (aka guacamole).