Slice chicken thighs into 1/2-inch strips. In a bowl combine 1.5 tbsp olive oil, 2 tbsp lime juice, minced garlic, chili powder, ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Add chicken strips and toss to coat. Marinate at room temperature 15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray, then add marinated chicken in a single layer. Cook 4–5 minutes without moving to develop color, then stir and cook another 2–3 minutes until cooked through (internal 165°F / 74°C). Remove from pan and let rest 3 minutes, then chop or shred to bite-size pieces.

Warm tortillas

Warm tortillas in a dry skillet over medium heat 15–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8 minutes. Keep warm under a towel.

Assemble tacos

Spread about 1 tablespoon chipotle mayo (see next section) on each tortilla, top with a portion of chicken (about 2 oz per taco), a handful of shredded cabbage, sprinkle cilantro, and a squeeze of lime. Serve immediately.

Chipotle Mayo

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp minced chipotle in adobo, 1 tbsp lime juice, 1/2 tsp honey and 1/8 tsp salt until smooth. Taste and adjust heat or lime as desired. Chill until ready to use. Reserve about 8 tbsp for tacos.

Sides — Mexican Street Corn Salad

Cook corn

Heat 1 tbsp butter in a medium skillet over medium-high heat. Add 2 cups corn kernels and cook, stirring occasionally, until corn is lightly charred in spots, 6–8 minutes.

Finish salad

Remove skillet from heat. Stir in 1/4 cup mayonnaise, 1/2 cup crumbled cotija or feta, 2 tbsp lime juice, 1/2 tsp chili powder, 2 tbsp chopped cilantro and 1/2 tsp salt. Taste and adjust seasoning. Serve warm or at room temperature.

Dessert — Cinnamon Sugar Churro Bites

Prepare sugar mix

In a shallow bowl combine 3/4 cup granulated sugar with 1 tsp ground cinnamon. Set aside.

Fry biscuit bites

Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F (175°C). While oil heats, pull refrigerated biscuit dough into quarters to make small bite-size pieces. Fry 6–8 pieces at a time, stirring gently, until golden brown, about 2–3 minutes, flipping once so they brown evenly. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Coat and serve

While still warm, toss drained bites in the cinnamon-sugar mixture, then brush or drizzle with melted butter (about 2 tbsp total). Serve immediately.