Grilled Chicken Street Tacos

Chicken, Grill, Healthy, Mexican

Prep Time: 15 mins Cook Time: 10 mins Servings: Servings 4 Source:

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

Directions

Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.

Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.

Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.

Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.

Notes

Corn tortillas: if using regular size corn tortillas (not mini) you don’t have to double-up on the tortillas to serve them. Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side.

Make Ahead Instructions: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.

Nutrition

Serving: 4g Calories: 632kcal Carbohydrates: 94g Protein: 43g
Fat: 12g Saturated Fat: 3g Polyunsaturated Fat: 4g Monounsaturated Fat: 4g
Trans Fat: 0.03g Cholesterol: 162mg Sodium: 1654mg Potassium: 905mg
Fiber: 13g Sugar: 14g Vitamin A: 2296IU Vitamin C: 26mg
Calcium: 190mg Iron: 5mg