1-Getting started with these tacos is straightforward and fun, perfect for beginners or anyone in a rush. First, prepare your ingredients by trimming and cutting the 1½ pounds of boneless, skinless chicken thighs into bite-sized pieces after they’ve rested from cooking.

2-In a bowl, mix the flavorful seasoning blend with 2 teaspoons chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cayenne pepper, and ¾ teaspoon kosher salt (divided) to coat the chicken evenly.

3-Let it marinate for at least 10 minutes to soak in those tastes.

4-Cooking the chicken in 1 tablespoon of vegetable or neutral oil over medium-high heat for about 6-8 minutes ensures it’s lightly browned and fully cooked, adding that authentic street taco vibe.

5-While the chicken rests, prepare the topping by mixing 1½ cups diced yellow onion, ½ packed cup diced cilantro, 1 tablespoon diced jalapeño, juice from one medium lime, and the remaining ¼ teaspoon kosher salt for that fresh zing.

6-Warm the 20 mini corn tortillas in pairs on a skillet or griddle until they’re soft and ready to hold everything.

7-Assemble your tacos by placing the chopped chicken on the doubled tortillas and topping with the onion mixture, then serve with lime wedges for a complete meal.