Street Taco Recipe (Chicken)

• servings: 16 servings
• active time: 45 minutes
• total time: 5 hours

Ingredients

2-2.5 pounds boneless, skinless, chicken thighs

3 tablespoons olive oil

1/4 cup orange juice

2 tablespoons lime juice

1/2 yellow onion, (chopped)

3 cloves garlic, (minced)

1 ounce achiote paste (see notes)

1/2 TBS EACH ground coriander, ground cumin

1 tsp EACH smoked paprika, dried oregano, salt

1/2 tsp EACH pepper, chipotle chili powder

18 corn tortillas (like La Tortilla Factory)

1 recipe pico de gallo

1 recipe guacamole

sour cream (optional)

Cotija cheese (optional)

Hot sauce (optional)

Directions

MARINATE CHICKEN

Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag (except the chicken). Add chicken and turn to coat.

Marinate in the refrigerator 4 to 24 hours. If using chicken breasts (not recommended), only marinate up to 12 hours or they can become mushy.

Prep Toppings

Prepare pico de gallo and guacamole according to recipe instructions. See notes for Prep Ahead Instructions.

Let Chicken Rest

Let chicken rest at room temperature for 30 minutes before cooking, meanwhile remove pico de gallo from the fridge. Preheat grill the last 10 minutes.

COOK CHICKEN (SEE NOTES FOR OVEN/STOVE)

Preheat the grill to medium-high heat, 425-450°F. Clean and grease grates with vegetable oil.

Grill for 5-7 minutes per side, until chicken is cooked through and an internal temperature reaches 170 degrees F on an instant read thermometer.

Transfer chicken to a cutting board and let rest 10 minutes before chopping into small pieces.

WARM TORTILLAS

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).

ASSEMBLE

Layer warmed corn tortillas with chopped chicken, guacamole, pico de gallo and cotija. Serve with optional lime wedges and hot sauce.