Step 1

Preheat your grill to 350 degrees Fahrenheit. If using a gas grill, preheat it to medium-high heat.

Step 2

In a bowl, combine all the ingredients for the marinade - guajillo powder, cumin, smoked paprika powder, black pepper, avocado oil (or olive oil), and garlic powder. Mix well until the ingredients are evenly combined.

Step 3

Add the chicken to a large bowl and season with salt. Pour the marinade over the chicken, making sure it is well coated on all sides. Use your hands to massage the marinade into the chicken to ensure that it is evenly distributed. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours.

Step 4

While the chicken is marinating, prepare the salsa verde. Remove the papery husks from the tomatillos, rinse them under cold water, and pat them dry. Cut the tomatillos and Anaheim pepper in half lengthwise and remove the seeds. Slice the jalapeño peppers in half and remove the seeds and ribs. Peel and quarter the onion. Lightly oil the vegetables and place them on the grill, cut-side down. Grill the vegetables for about 5-7 minutes on each side, until they are tender and slightly charred.

Step 5

Transfer the roasted vegetables to a blender along with the cilantro, lime juice, salt, and pepper. Blend until smooth, stopping to scrape down the sides of the blender as needed. Taste and adjust seasoning as necessary.

Step 6

Once the chicken has finished marinating, remove it from the bowl and let any excess marinade drip off. Place the chicken on the grill and cook for about 5 minutes on each side, or until the internal temperature of the thickest part of the chicken reaches 175 degrees Fahrenheit. Once the chicken is cooked, transfer it to a cutting board and let it rest for 5 minutes. Then, cut it into bite-sized pieces.

Step 7

While the chicken is resting, warm the tortillas on the grill, brushing them with a bit of oil to prevent them from sticking.

Step 8

To assemble the tacos, place some of the grilled chicken on each tortilla, top with a spoonful of salsa verde, some chopped cilantro and sweet onion, and a squeeze of lime juice. Serve immediately.