Grilled Chicken Street Tacos
These grilled chicken street tacos are full of marinated flavor and Dad’s Candied Jalapenos or Jalapeno relish adds a great sweet heat finish. Wrapped in warn corn tortillas and topped with your favorite pico de gallo, fresh cilantro and lime juice, these grilled chicken tacos will be a “go to” favorite.
Ingredients
- 1.5 Lbs Boneless, skinless chicken breasts
- 1 Pkg Mini white corn tortillas, for serving
- 1/4 Cup Fresh cilantro, chopped, for serving
- 2-3 Limes, cut into wedges, for serving
- Pico de gallo
- Dad’s Gourmet Foods Candied Jalapeno peppers, for serving, (or Candied Jalapeno Relish)
Marinade
- 4 Tbsp. Orange juice
- 2 Tbsp. Apple cider vinegar
- 2 Tsp. Minced garlic
- 1.5 Tbsp. Chili powder ( I prefer a chipotle Mecho chili powder)
- 2 Tbsp. Lime juice
- 2.5 Tsp. Paprika (I prefer a spanish sweet paprika)
- 2 Tsp. Dried Oregano
- 1 Tsp. Salt (I prefer Maldon sea salt for most all my recipes, healthier, too)
- 1/2 Tsp. Coarse ground black pepper
Optional Toppings
- Avocado, sliced
- Sour Cream
- Red onion, diced
- DGF salsa (original mild, or habanero medium)
Instructions
- Prepare chicken marinade by combining orange juice, lime juice, apple cider vinegar, minced garlic, chili powder, paprika, oregano, salt, and pepper in a large ziplock bag. (*You can also add about 1/3 cup DGF Candied Jalapeno Relish to the marinade for a slight sweet heat upgrade.)
- Add chicken and shake bag to coat. Refrigerate for minimum of 1-4 hours, keeping in mind the longer you marinade the for infused flavors will be, and the citric acids will aid in tenderizing the meat.
- Pre-heat grill to a medium high heat, approximately 45 minutes to 1 hour before you plan to cook the chicken so the temperature has time to stabilize.
- Spray grill grates with cooking spray to keep meat from sticking, being careful not to spray directly onto flame. Cooke chicken for about 4-7 minutes each side, or until meat is cooked through and reaches and internal temperature of 165 degrees with an instant read thermometer.
- Transfer chicken to a cutting board and allow to rest 3-5 minutes before cutting it into bite-sized pieces for serving on the tacos.
- Layer two warm corn tortillas and top with grilled chicken, pico de gallo, chopped cilantro, and DGF candied jalapeno peppers and squeeze a lime over the taco. Serve immediately.
- To add to the taste explosion, add diced red onion, sliced avocado, sour cream or either of DGF salsas for a customized flavor.
