DIRECTIONS

1. create marinade by adding ½ c avocado oil to a ziplock bag along with ½ bunch of cilantro, 1 diced jalapeno, smoked salt, and the juice of 2 limes.

2. remove excess fat from chicken thighs and place in the marinade. Refrigerate for 2-3 hours.

3. make guacamole by adding avocados, diced jalapeno, diced onion, chopped cilantro, smoked salt, and lime juice to a bowl and mixing to desired consistency.

4. make mango pico de gallo by adding diced tomatoes, diced jalapeno, diced onion, chopped cilantro, diced mango, smoked salt, and lime juice to a bowl and tossing gently.

5. add chicken thighs to medium-high griddle and cook until thighs reach 175° internal temperature.

6. dice chicken thighs and build your tacos.