Serve these smoky tacos topped with your favorite toppings. We love something bright and fresh like lime, onion, and cilantro. We’ve given a list of suggested toppings, but add what you love.
3 slices bacon
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons chili powder, see our homemade chili powder recipe
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper, or more to taste
1/4 cup chicken stock, vegetable stock or water, see our homemade stock recipe
Juice of half a lime
Salt and fresh ground pepper to taste
Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy, about 8 minutes. Drain bacon on paper towels and set aside for later. Discard all but 2 tablespoons of bacon fat.
Season both sides of the chicken with salt and pepper. Add oil to hot pot. Add chicken to the skillet with bacon fat and cook, turning occasionally, until chicken is well browned on all sides, about 8 minutes. Turn heat to low then transfer chicken to a cutting board and cut into small pieces. (It may not be fully cooked).
Add the chili powder, cumin, smoked paprika, coriander, and garlic to the pan. Cook, while stirring, for 1 minute.
Add the chopped chicken back to the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.
Serve chicken next to warm tortillas and your favorite taco toppings. Don’t forget to crumble the bacon from earlier and add to the tops of the tacos.