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Grilled Chicken Street Tacos

August 26, 2020

Grilled Chicken Street Tacos

Looking for your next Taco Tuesday Treat?! This recipe for Grilled Chicken Street Tacos will totally trump the others. Paired with an iced margarita – need we say more?

 

Ingredients – Grilled Chicken Street Tacos

  • 1 1/2 lbs trimmed boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 tsp ground cumin
  • 1 1/2 tsp ancho chili powder
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 12 mini corn taco shells, warmed (double up if desired)
  • 1 large avocado,* cored and sliced
  • 1 small red or yellow onion, chopped
  • 3 Tbsp chopped cilantro
  • Lime wedges, for serving (optional)

Instructions

  1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
  2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
  3. Preheat a grill over medium-high heat (it should come to 425 – 450 degrees). 
  4. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165 and thighs should be slightly charred). 
  5. Transfer to a plate, cover with foil and let rest 5 minutes.
  6. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 
  7. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.