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- 1 Large Vidalia onion, cut into wedges, keeping root intact
- 2 garlic cloves, finely chopped
- 2 pounds skinless, boneless chicken thighs
- 1 cumin seeds
- 1 T of Tajin
- 1 tablespoon OWO Co Garlic evoo
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 corn tortillas, warmed (for serving)
- 2 avocados, sliced for best fit on shell
- Cilantro sprigs, sliced radishes, and lime wedges
- One pound of shredded Monterey Jack Cheese
- Radishes sliced thinly, enough for a dozen tacos.
- Preheat grill for medium-high heat.
- Combine onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl.
- Grill onion and chicken until cooked through and lightly charred, about 5 minutes per side until you reach 165J
- Brush oil on tortillas and grill lightly.
- Slice chicken tight and thin to fit onto shell.
- Place avocado, onion and radishes on tacos and top with verde.
