Shredded Chicken Street Tacos

• 1 bag Corn tortillas
• 1 head Shredded lettuce
• 8 pieces Lime wedges
• 1 cup Diced onion
• 3 sprigs Cilantro
• 1 pound Skinless, boneless chicken thighs
• 3 pieces Minced garlic cloves
• 1 cup Medium white onion
• 1-1/2 teaspoon Paprika
• 1-1/2 teaspoon Cumin
• 1-1/2 teaspoon Chipotle
• 1/2 teaspoon Cayenne
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoon Olive oil

1. 1. Preheat oven to 375 degrees.
2. Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
3. Combine paprika, cumin, salt, pepper, cayenne, and chipotle. Mix spices with olive oil, onions and garlic.
4. Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
5. Spread on a baking sheet in a single layer.
6. Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
7. Remove chicken from oven, and place in a large bowl. Using a hand mixer, shred chicken (this actually works).
8. Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
9. 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.

corn tortillas, shredded lettuce, lime wedges, onion, cilantro, chicken, garlic, white onion, paprika, cumin, cayenne, salt, pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/shredded-chicken-street-tacos-5aaf069d91487f6c946e38ea (may not work)