Description
Easy grilled chicken street tacos made with flavorful marinated chicken thighs, warm corn tortillas, pico de gallo, cilantro, and lime for a fresh and satisfying meal.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 24 white corn tortillas
- 2 cups pico de gallo
- 1/2 cup fresh cilantro chopped
- 6 lime wedges
- Optional toppings: guacamole, sour cream, pickled red onion, hot sauce
- 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
Instructions
- Combine orange juice, apple cider vinegar, lime juice, garlic, chili powder, oregano, paprika, cinnamon, salt, and pepper to make the marinade.
- Add chicken thighs and coat well, then refrigerate for at least 1 hour or up to overnight.
- Preheat grill to medium-high heat and lightly grease the grates.
- Grill chicken for about 4 to 5 minutes per side until internal temperature reaches 165°F.
- Let chicken rest for several minutes, then chop into small pieces.
- Warm tortillas on grill or skillet and assemble tacos with chicken, pico de gallo, cilantro, and desired toppings. Serve with lime wedges.
Notes
- Serving size is 3 tacos.
- If using regular size corn tortillas you do not need to double the tortillas.
- Warm tortillas on a hot dry skillet or grill for a few seconds on each side.
- The marinade can be prepared a few days ahead.
- Chicken can marinate for several hours or overnight.
- Pico de gallo can be made one day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 632
- Sugar: 14g
- Sodium: 1654mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0.03g
- Carbohydrates: 94g
- Fiber: 13g
- Protein: 43g
- Cholesterol: 162mg