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Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!
Author: Lauren Allen - tastesbetterfromscratch
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 20-22 mini white corn tortillas , warmed on a skillet*
- Pico de gallo
- 1 /2 cup fresh cilantro , chopped
- fresh lime juice
- hot sauce , optional (our favorite for Mexican food is Valentina)
- sour cream , optional
For the Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons lime juice
- 3 cloves garlic , minced
- 1½ Tablespoons ancho chili powder or chipotle chili powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
- Visit tastesbetterfromscratch.com for full instructions.
