Chicken Street Tacos Recipe

Ingredients For the Tacos: ▢1.5 pounds boneless skinless chicken thighs , or breasts ▢24 white corn tortillas , warmed ▢2 cups Pico de gallo ▢1 /2 cup fresh cilantro , chopped ▢6 lime wedges ▢More optional toppings: guacamole, sour cream, pickled red onion, hot sauce

For the Marinade: ▢4 Tablespoons orange juice ▢2 Tablespoons apple cider vinegar ▢1½ Tablespoons fresh lime juice ▢3 cloves garlic , minced ▢1½ Tablespoons chipotle chili powder ▢2 teaspoons dried Mexican oregano ▢2 teaspoons paprika ▢¼ teaspoon ground cinnamon ▢1 teaspoon kosher salt ▢freshly ground black pepper

To prepare chicken marinade, squander the remaining marinade components in a basin.

Refrigerate the chicken thighs for a minimum of one hour and a maximum of overnight.

Ignite the grill over medium-high heat before adding the chicken. Grease or liberally spray the grill with culinary spray. 

Transfer the chicken from the marinade to a preheated grill. Cook, rotating once, for approximately 4-5 minutes per side (the thickest part of the chicken thigh should register around 165 degrees Fahrenheit). 

Before chopping, transfer the chicken to a plate and allow it to settle for a few minutes.

Create an assembly: Warm tortillas for a few seconds on each side on a dry griddle or skillet over the stovetop. 

Two mini street maize tortillas that have been warmed are layered. As desired, garnish with minced chicken, pico de gallo, cilantro, hot sauce, sour cream, or pickled red onion. 

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