4 boneless chicken thighs, skin on
2 tablespoons Spiceology Chile Lime Rub
2 oz. queso fresco or Cotija cheese or feta crumbled
4 radishes, sliced thin
8 corn tortillas
Tango Carrot Chile Sauce
- Toss chicken with chile lime spice, in a large skillet over med-high, heat a touch of oil, and blacken chicken. Don’t move around too much to develop a nice crust, cook through.
- Remove chicken and cut into bite size pieces.
- Top tacos with chicken and garnish with cilantro, radish, crumbled cheese and tango sauce.
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