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  • Made these chicken street tacos for cinco de Mayo and were a hit

     marg-cdn2 updated 1 month ago 2 Members · 2 Posts
  • mariadnoca

    May 8, 2021 at 3:19 am

    These were easy to put together for a quick, but nice festive meal. The only change I made was to the chili powder. I’m always nervous about using a new kind of chilly given I’m so sensitive to spicy heat. So I used 1 teaspoon of regular mild chili powder, and a half teaspoon of the ancho it was perfect. Given I don’t have a grill anymore, I sautéed the chicken.

    I made the standard vita mix margaritas, but made them with half of the alcohol and no added sugar, given my houseguest was both diabetic and on a diet. I may even like these better, you can certainly drink more of them!

    Serves 4


    1 1/2 lbs trimmed boneless skinless chicken thighs

    1/4 cup fresh lime juice

    1/4 cup olive oil

    3 cloves garlic, peeled and smashed

    2 tsp ground cumin

    1 1/2 tsp ancho chili powder

    1/4 cup chopped fresh cilantro

    Salt and freshly ground black pepper

    For serving

    12 mini corn (I used flour) taco shells, warmed(double up if desired)

    1 large avocado,* cored and sliced

    1 small red or yellow onion,chopped

    3 Tbsp chopped cilantro

    Lime wedges, for serving (optional)

    I also served with guacamole and pico de Gallo


    Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.

    Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours

    Preheat a grill over medium-high heat (it should come to 425 – 450 degrees).

    Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).

    Transfer to a plate, cover with foil and let rest 5 minutes.

    Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.

    Serve warm, spritzing each taco with lime juice and drizzling with hot sauce

  • marg-cdn2

    May 9, 2021 at 2:24 pm

    Thanks Maria. I definitely will make these this summer. I have the same problem with spicy heat, too.

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