Grilled Chicken Street Tacos

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 ½ 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

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.

Nutrition

• Serving Size: 4 g
• Calories: 632 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.03 g
• Cholesterol: 162 mg
• Sodium: 1654 mg
• Total Carbohydrate: 94 g
• Dietary Fiber: 13 g
• Total Sugars: 14 g
• Protein: 43 g