Shredded Chicken Street Tacos

I have this rockin' recipe for Shredded Chicken Street Tacos that I've just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I'm hungry again.

Ingredients

Corn tortillas

Shredded lettuce but not

much

Diced avocado if desired

Lime wedges

Diced onion

2-3 sprigs Cilantro

Jalapenos if desired, which I do not

1 pound boneless skinless chicken thighs

3 garlic cloves minced

1 medium white onion

1½ tspn paprika

1½ tspn cumin

1 1/2 tspn chipotle

1/2 tspn cayenne

1 teaspoon salt

½ teaspoon pepper

2 tblspn Olive oil

Instructions

Preheat oven to 375 degrees.

Wash chicken thighs and slice into tenders and place in a bowl. Set aside.

Combine paprika, cumin, salt, pepper, cayenne, and chipotle.

Mix spices with olive oil, onions and garlic.

Pour spice/oil mixture over the chicken tenders and mix together thoroughly,

Spread on a baking sheet in a single layer.

Place chicken in the oven for 20 to 25 minutes, or until completely cooked.

Remove chicken from oven, and place in a large bowl.

Using a hand mixer, shred chicken (this actually works).

Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.

Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.