Ingredients

• 6 boneless, skinless chicken thighs
• 1/4 cup extra-virgin olive oil
• zest and juice of 2 limes
• big squeeze of agave syrup
• garlic salt
• 2 large carrots, cut into matchsticks
• 1/2 large jicama, peeled and cut into matchsticks
• 1/4 cup chopped mint
• 1 jalapeno, thinly sliced
• 1 lime cut into wedges
• 1 avocado, chopped
• 8 - 12 corn tortillas

for the chipotle aioli

• chipotle paste or liquid from a can of chipotles in adobo
• 1/4 cup mayonnaise
• juice of 1 lime

Instructions

1. Combine olive oil, lime juice, lime zest, and agave syrup in a gallon-sized ziploc, then add chicken and turn to coat. Marinate chicken in mixture for at least 1 hour and up to overnight. When ready to cook, remove from marinade and sprinkle on both sides with garlic salt.
2. Preheat a grill (or grill pan) to medium high. Grill chicken thighs for about 5 minutes per side, until cooked through. Remove and let rest for a few minutes, then chop into bite-sized pieces.
3. Make the chipotle aioli by combining the mayonnaise, lime juice, and a squeeze of chipotle paste (or a 1/2 teaspoon of liquid from can of chipotles.) Taste and add more chipotle if you like it spicier.
4. Char the tortillas by placing them over the flame of a burner on your stove. Flip after a few seconds and char the other side. I like to keep them warm in a gallon-sized ziploc while I make all the tortillas.
5. When ready to serve, fill each tortilla with a few pieces of chicken, 3 or 4 cubes of avocado, a few carrot and jicama strips, a sprinkle of mint, and a couple jalapeno slices. Drizzle chipotle aioli over the top, add a squeeze of lime juice, and eat!