Chicken Tacos

These chicken street tacos are made with marinated grilled chicken and are so easy to throw together. The best part is you can marinate the chicken up to six hours in advance. Once you’re ready to eat, just cook the chicken in a pan or on a grill for a quick and satisfying dinner.

  • 2 cloves Garlic, minced
  • 2 tbs Lime juice
  • 3 tbs Olive oil
  • 1¼ tbs Chili powder
  • ½ tsp Onion powder
  • 1 lb Chicken thighs, boneless, skinless or skinless chicken breasts
  • ½ tsp Kosher salt and pepper to taste
  • 1 sm Avocado, chopped
  • 1 cup Cotija cheese
  • 1 med Lime, sliced
  • 8 sm Corn or flour tortillas
  • Pico de gallo
  • ½ cup Onion, finely chopped
  • ½ cup Tomato, finely chopped
  • ¼ cup Cilantro, finely chopped
  • 1 sm Jalapeño, finely chopped and deseeded
  • 1 tsp Lime juice
  • Salt and pepper to taste

1. Mix the first five ingredients in a bowl or sealable plastic bag.

2. Add chicken to marinade mixture and toss. Cover the bowl or seal the bag and let sit for 20 minutes to 6 hours in the refrigerator.

3. Heat a large pan over medium-high heat. Cook chicken 5 to 7 minutes per side to 165˚ and no longer pink. Remove from heat and cool for five minutes. Then shred or cut into cubes.

4. While chicken is cooking, combine all pico de gallo ingredients in a small bowl and stir.

5. Heat tortillas and assemble tacos with ¼ cup chicken, pico de gallo, avocado and cheese. Top with a squeeze of lime.

Serves 4 | Prep Time 45 mins