Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings
This Grilled Chicken Street Taco is just too perfect! I have never tried anything like this before. I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you have got to give this one a try, I’m telling you! Have a wonderful day, friends. Don’t forget to share this recipe with your loved ones. I know that they are going to love it as much as we do. Enjoy!
Ingredients:
1.5 pounds boneless skinless chicken thighs
20-22 mini white corn tortillas, warmed on a skillet*
Pico de Gallo
1 /2 c fresh cilantro, chopped
fresh lime juice
hot sauce, optional (our favourite for Mexican food is Valentina)
sour cream, optional
For the Marinade:
4 tbsp orange juice
2 tbsp apple cider vinegar
1½ tbsp lime juice
3 cloves garlic, minced
1½ tbsp ancho chilli powder or chipotle chilli powder
2 tsp dried oregano leaves
2 tsp paprika
¼ tsp ground cinnamon
1 tsp salt
freshly ground black pepper
Directions:
In a large resealable bag, add all the ingredients for the marinade. Shake the bag until the ingredients are well blended.
Add the chicken thighs and shake the bag until well coated with the marinade. Place it inside the fridge to marinate for an hour or overnight.
Prepare the grill and preheat to about medium-high.
Brush the grill with oil.
Add the marinated chicken thighs onto the preheated grill.
Cook each side for 5 minutes or until done.
Place them onto a clean plate. When cooled, chop into small cuts.
Top each mini corn tortilla with chopped chicken, cilantro, Pico de Gallo, sour cream, and hot sauce. Drizzle a bit of lime juice.
Serve with Mexican rice. Enjoy!
Nutrition Facts:
Serving: 3tacos | Calories: 241kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 786mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1475IU | Vitamin C: 10.9mg | Calcium: 49mg | Iron: 2.5mg
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