Ingredients

CHICKEN

  • 3cloves garlic, finely chopped
  • 2 tbsp.fresh lime juice
  • 2 tbsp.vegetable oil
  • 1 tbsp.sweet paprika
  • 2 tsp.cornstarch
  • 2 tsp.dried oregano
  • 1 1/2 tsp.ground cumin
  • Kosher salt
  • 2 lb.boneless, skinless chicken thighs

CREMA & ASSEMBLY

  • Vegetable oil, for grill
  • 3/4 c.sour cream
  • 1/2 c.packed fresh cilantro leaves and tender stems, roughly chopped, plus finely chopped leaves for serving
  • 1clove garlic, finely chopped
  • 1 tsp.finely grated lime zest
  • 1 tsp.fresh lime juice
  • Kosher salt
  • 24(4 1/2″) corn tortillas
  • 1/2 c.finely chopped white onion
  • Sliced radishes and lime wedges, for serving

Directions

Chicken

    1. Step 1 In a large bowl, whisk garlic, lime juice, oil, paprika, cornstarch, oregano, cumin, and 1 1/2 teaspoons salt. Add chicken and toss to coat.
    2. Step 2 Let marinate at least 15 minutes at room temperature or cover and refrigerate up to 4 hours.

  • CREMA & ASSEMBLY

    1. Step 1 Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.
    2. Step 2 In a small food processor, pulse sour cream, cilantro, garlic, lime zest, lime juice, and 1/2 teaspoon salt until combined and cilantro is very finely chopped (mixture will turn light green). Alternatively, finely chop cilantro and whisk remaining crema ingredients to combine.
    3. Step 3 Remove chicken from marinade and grill, turning once, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
    4. Step 4 Meanwhile, grill tortillas, turning halfway through, until charred in spots and pliable, about 20 seconds. Wrap tortillas in a clean kitchen towel or foil to keep warm.
    5. Step 5 Finely chop chicken. Stack 2 tortillas and fill with chicken. Drizzle with crema and sprinkle with onion, radishes, and cilantro. Serve tacos with lime wedges alongside.

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