Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1 tablespoon olive oil
– 1 tablespoon taco seasoning
– Salt and pepper to taste
– 8 small corn or flour tortillas
– 1 cup cottage cheese
– 1 cup shredded dill pickles
– ½ cup shredded carrots
– 1 tablespoon fresh dill, chopped
– Juice of 1 lime
– Hot sauce (optional, for serving)
Equipment Needed
– Large skillet
– Mixing bowls
– Tongs or spatula
– Grater (for the carrots)
– Measuring cups and spoons
Step-by-Step Instructions
To start off, I take the chicken thighs and season them with taco seasoning, a bit of salt, and pepper. In my trusty large skillet, I heat up the olive oil over medium-high heat and add the seasoned chicken. The smell of those spices filling my kitchen is absolutely mouthwatering! I cook the chicken for about 6-7 minutes on each side, until it’s golden brown and cooked through. Once it’s done, I remove it from the skillet and let it rest for a few minutes before smashing it down with a spatula. This gives it that wonderful, shredded texture perfect for tacos. (See the next page below to continue steps…)