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–+ servings

Mexican Grilled Chicken Street Tacos

A simple, easy to make marinade locks the flavors of Mexico into this delicious grilled chicken. Marinate in the morning, add some tortillas, lime wedges, cabbage and shredded cheese and you have dinner in no time at all!
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Servings: 4
Course: Appetizer, Dinner, Meal Ideas
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
Marinade
  • 1/4 cup olive oil
  • 2 cloves minced garlic
  • 2 tbsp lime juice
  • 1 tbsp cumin
  • 1 tsp Ancho chili powder or regular chili powder
  • 1/2 tsp smoked paprika or regular paprika
  • 1/4 tsp oregano leaves
  • 1 tsp Cholula or Tabasco
For Serving
  • 12 small street taco tortillas flour or corn, warmed
  • lime wedges
  • shredded cheese
  • shredded cabbage or shredded lettuce
  • Extras: salsa, chopped cilantro, avocado, crema, guacamole, etc.

Method
 

  1. In a small bowl whisk together olive oil, garlic, lime juice, cumin, chili powder, paprika, oregano and Cholula.
  2. Place chicken into a large Ziploc bag and pour marinade over. Seal and move meat around until well coated.
  3. Marinate in the refrigerator for at least an hour, up to 24 hours, flipping bag occasionally.
  4. Preheat grill to medium-high heat. Remove chicken and discard any remaining marinade.
  5. Grill chicken until cooked through, turning once, 10 - 15 minutes. Meat will be slightly charred, no longer pink inside, and have an internal temperature of at least 165 degrees.
  6. Remove from heat and allow to rest for 5-10 minutes, then cut into bite sized pieces.
  7. Serve on warmed tortillas with a squeeze of lime, shredded cheese, cabbage and any additional toppings that you would like. Enjoy!

Notes

The chicken may be cooked in a preheated oven instead of on the grill.  Spray a baking dish with cooking spray and bake at 400 degrees F until they are cooked through (at least 165 degrees F on an internal thermometer).  This usually takes anywhere from 25-35 minutes. 
 
 

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