- ¼ cup Smoky Corn Salsa
- 1 package corn tortillas
- 4 avocados, sliced
- ¼ cup chopped cilantro
- ¼ cup Cotija cheese
- 1½ pounds boneless, skinless chicken thighs
- 1. Toss chicken thighs in oil and salt. Light your grill. When the coals have died down to medium heat, grill the chicken for about 4 minutes per side. When the chicken is cooked through, remove it from the grill and let it rest for about 10 minutes.
- 2. While the meat rests, grill your tortillas until warm and pliable, about 20 seconds per side. Slice the chicken into thin strips and fill your tacos, adding Smoky Corn Salsa, a few slices of avocado, and cilantro, and cheese.