Grilled Chicken Street Tacos
Ingredients
The chicken and marinade
-
1½
lbs
boneless skinless chicken thighs
-
¼
cup
fresh lime juice
-
¼
cup
olive oil
-
3
cloves
garlic
-
2
tsp
ground cumin
-
1½
tsp
ancho chili powder
-
¼
cup
chopped fresh cilantro
-
to taste
salt
-
to taste
freshly ground black pepper
For serving
-
12
mini
corn taco shells
-
1
large
avocado
-
1
small
red or yellow onion
-
3
Tbsp
chopped cilantro
-
as needed
lime wedges
Instructions
- Combine lime juice, olive oil, garlic, cumin, chili powder, cilantro, salt, and pepper in a bowl to create the marinade.
- Place chicken in a resealable bag, pour marinade over it, seal, and refrigerate for 1 to 6 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade and grill for about 5-6 minutes per side until cooked through.
- Let the chicken rest for 5 minutes, then dice into cubes.
- Warm the taco shells and layer with diced chicken, avocado slices, onions, and cilantro.
- Serve warm with lime juice and hot sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
463
Total fat
21g
Total carbohydrates
32g
Total protein
37g
Sodium
192mg
Cholesterol
161mg
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