Preparation

• 1.

  In a bowl, mix olive oil, chipotle chili powder, cumin, garlic powder, onion powder, salt, and pepper.

• 2.

  Add the chicken thighs to the marinade and let sit for at least 30 minutes or overnight in the fridge for better flavor.

• 3.

  Preheat a grill or grill pan over medium-high heat.

• 4.

  Remove chicken from marinade and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Let it rest for 5 minutes before slicing.

• 5.

  While the chicken is resting, prepare the avocado salsa by combining diced avocado, tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Mix gently to combine.

• 6.

  Heat the corn tortillas on the grill for about 30 seconds on each side to make them pliable.

• 7.

  To assemble the tacos, place some sliced chicken on each tortilla, top with shredded lettuce, a spoonful of avocado salsa, and crumbled queso fresco. Serve with lime wedges.