Pollo Asado Tacos (Chicken Street Tacos)
These chicken street tacos are simple to make and packed with bright citrus flavor and tender, juicy chicken in every bite.
Makes 8 servings
Ingredients
- 2 pounds boneless skinless chicken thighs
Marinade Ingredients
- 2 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¾ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ orange juice
- ¼ cup lime juice 2-3 juiced limes
- 1 Tablespoons olive oil
For serving
- Corn tortillas and lime wedges for serving
Instructions
- Whisk marinade ingredients together in a medium sized bowl. Add chicken thighs (I like to open them up a bit so they can all get the marinade, sometimes they’re folded a bit in the packaging.
- Refrigerate for at least an hour and up to 4 hours, using tongs to flip the chicken once during the chill time.
- Remove from fridge and allow to sit for 20 mins before cooking. Cook on a grill or on in a pan on the stovetop heated to medium-high heat, about 6-7 minutes per side until cooked to a temperature of 165°F.
- Transfer to a cutting board and allow to sit for 5 minutes before cutting into pieces.
Warm tortillas and add cooked chicken to make tacos. Serve with salsa verde or pico de gallo, sour cream and lime wedges, if desired.
Video
Farm Girl Tips
Boneless skinless chicken breasts may be substituted.
If the weather's nice; grill chicken outside for easy cleanup.
Serve with pico de gallo, sour cream, or salsa verde.
Because of the acid in the marinade, I don't recommend making this as a freezer meal.
To heat tortillas: I like to heat my tortillas in the microwave to prevent them from drying out. Place a stack of them on a plate and cover with a barely damp paper towel. Microwave for about 30 seconds or until warmed through.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 5g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 138mg | Sodium: 368mg | Fiber: 1g | Sugar: 2g
