Spicy Grilled Chicken Tacos

Ingredients

• 2 tablespoons ancho chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped
• 1 tablespoon finely grated orange zest
• 3 tablespoons fresh-squeezed orange juice
• 2 tablespoons olive oil
• 4 to 6 skinless, boneless chicken thighs
• 8 small corn tortillas
• 3 cups packed baby arugula
• 2 medium ripe avocados, sliced
• 4 radishes, thinly sliced
• 1/2 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Roughly chopped cilantro
• 1/2 cup sour cream thinned with 1/4 cup milk
• 1 lime, cut into wedges

Directions

1. Get a gas or charcoal grill ready for direct cooking over medium-high heat. In a large bowl, mix the chili powder, oregano, cumin, sugar, salt, garlic, and orange zest. Pour in the orange juice and olive oil, then stir until you have a loose, saucy paste. Add the chicken and turn it well so every piece gets coated.
2. Leave the chicken in the bowl to soak up the marinade while the grill comes up to heat and you get the toppings ready. Put the chicken on the grill and cook for 3 to 4 minutes on each side, until a thermometer pushed into the thickest part reads 165F. Move the chicken to a plate and let it sit for 5 minutes.
3. Heat the tortillas one at a time on the grill, or in a hot, dry skillet set over medium-high heat. When little air bubbles begin to lift and puff in the tortilla, flip it with tongs and warm the second side for just a few seconds.
4. Tuck the hot tortillas into a tea towel so they stay warm for serving. Cut the chicken into strips. Fill each tortilla with a small handful of arugula, then add the chicken, avocado slices, radishes, tomatoes, and onion. Spoon over the thinned sour cream and serve with lime wedges.