Chicken Tacos with Lime Aioli

Ingredients:

For the Chicken:

• 1 ½ lbs. boneless, skinless chicken thighs or breasts, cut into strips
• 3 tbsp Persian Lime Olive Oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp lime juice

For Lime Aioli:

• ½ cup mayonnaise
• 1 tbsp Persian Lime Olive Oil
• 1 tbsp lime juice
• 1 small garlic clove, minced
• ½ tsp honey
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh cilantro, finely chopped

For the Tacos:

• 8 small corn or flour tortillas
• 1 cup shredded cabbage (green or purple)
• ½ cup shredded cheese (cheddar or Mexican blend)
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

• In a bowl, combine the Persian Lime Olive Oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken and toss to coat. Let marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
• In a small bowl, whisk together mayonnaise, Persian Lime Olive Oil, lime juice, minced garlic, honey, salt, pepper, and chopped cilantro. Cover and refrigerate until ready to use.
• Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes per side until golden brown and cooked through. Remove from heat and rest for a few minutes before slicing.
• Warm the tortillas in a dry skillet or over an open flame for a slight char. Fill each tortilla with shredded cabbage, cooked chicken, shredded cheese, and a drizzle of lime aioli.
• Sprinkle with fresh cilantro and serve with lime wedges on the side.