Description
A quick and easy recipe for Grilled Chicken Street Tacos that your whole family will love, ready in just about 30 minutes!
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 24 white corn tortillas
- 2 cups pico de gallo
- ½ cup fresh cilantro, chopped
- 6 lime wedges
- Guacamole (optional)
- Sour cream (optional)
- Pickled red onion (optional)
- Hot sauce (optional)
- 4 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1.5 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 taste
Instructions
- In a bowl, combine all marinade ingredients: orange juice, apple cider vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat grill to medium-high heat. Remove chicken from marinade, grill for 4-5 minutes per side until reaching 165°F internal temperature. Let rest for 5 minutes, then chop into bite-sized pieces.
- While chicken grills, warm tortillas on the grill or skillet for about 30 seconds on each side. Layer two tortillas, add chopped chicken, pico de gallo, cilantro, and optional toppings. Squeeze lime over and serve.
Notes
Leftover tacos can be stored in the refrigerator for up to 3 days. For freezing, cool the chicken and store it in airtight containers.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg