Another delicious taco recipe to add to the Taco Tuesday dinner list! These Chili Lime Chicken Tacos, using several of our infused olive oils, balsamics and spices, are super tasty and really easy to make on busy weeknights. Just make the marinade the morning of or the night before and you'll have something that tastes like you spent hours on it!

INGREDIENTS:

• 6 chicken thighs
• 3 tablespoons Rocky Mountain Olive Oil Baklouti Chili Fused Olive Oil
  
• 3 tablespoons Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• 1 tablespoon Rocky Mountain Olive Oil Jalapeño Balsamic Vinegar
• 1 tablespoon Grind Spice Co Salt-Free Taco Blend
• 2 teaspoons Grind Spice Co Sriracha Lime Salt
• 1 teaspoon brown sugar

INSTRUCTIONS:

1. Combine oils, balsamic, salt-free taco blend, salt and brown sugar and marinate chicken in the mix overnight for best results and 30 minutes at the minimum.
2. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
3. Remove chicken and let cool for 5 minutes before slicing.
   
4. Use corn or flour tortillas to dish the chicken in and top with your favorite toppings. (Balsamic Pickled Onions, Avocado Chimichurri and Grilled Pineapple Salsa are some of our favorite toppings.)