Crispy Chicken Tacos with Pico de Gallo

First, prepare the pico de gallo. Finely dice the tomatoes, white onion, and jalapeño (with seeds removed).

In a medium bowl, combine the diced vegetables. Squeeze in the juice of one lime, add salt to taste, and stir in the chopped cilantro. Set aside to marinate.

Cut the chicken thighs into small, bite-sized chunks.

Place the chicken in a bowl and season with cumin, chili powder, sea salt, and garlic powder. Squeeze the juice of the second lime over the chicken and mix to combine.

Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 8 minutes, or until cooked through and slightly browned.

To assemble the tacos, heat the remaining olive oil in a separate, clean skillet. Dip a corn tortilla into the pan to coat it with oil.

Sprinkle a layer of shredded cheddar cheese onto the tortilla in the pan.

Add a portion of the cooked chicken on top of the cheese, then fold the tortilla in half.

Cook for 1-2 minutes per side, until the tortilla is crispy and golden brown and the cheese is fully melted. Repeat with remaining tortillas.

Serve the tacos immediately, topped with the fresh pico de gallo, a drizzle of salsa verde, and a squeeze of fresh lime.