Smoky, juicy chicken thighs are kissed with a bright chili-lime taco seasoning and paired with a vibrant smoked salsa verde, all tucked into warm tortillas. Each bite balances rich smoke, zesty citrus, and fresh herbaceous heat.
Preheat the smoker to 275°F with a mild hardwood like maple or alder.
Smoke the veggies: In a grill basket, toss tomatillos, Serrano peppers, garlic, and onion with avocado oil. Place on the smoker and cook 30–45 minutes, flipping occasionally, until softened and lightly charred.
Season the chicken thighs generously on all sides with the Chili Lime Chicken Taco Seasoning.
Smoke the chicken: Place thighs on the smoker, close the lid, and cook 35–45 minutes until an instant-read thermometer reads 175°F. Remove, tent with foil, and rest 10 minutes, then shred or chop.
Make the smoked salsa verde: Transfer smoked vegetables to a blender or food processor. Add fresh cilantro and lime juice; blend to desired consistency. Season with Kosher salt to taste and set aside.
Prep toppings: Slice avocado, roughly chop additional cilantro, and cut lime wedges for serving (optional).
Warm tortillas on the hot smoker grates 1–2 minutes until soft and pliable.
Assemble: Fill tortillas with smoked chicken, spoon over smoked salsa verde, add desired toppings, and serve immediately.