Description
Juicy grilled chicken tucked into soft mini corn tortillas, topped with zesty Pico De Gallo and fresh cilantro.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 pkg mini white corn tortillas
- 1/4 cup fresh cilantro, chopped
- 2–3 limes, cut into wedges
- Pico De Gallo
- 4 tbsp orange juice
- 2 tbsp apple cider vinegar
- 2 tbsp lime juice
- 2 tsp minced garlic
- 1 1/2 tbsp chili powder
- 2 1/2 tsp paprika
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Avocado, sliced
- Sour cream
- Red onion, diced
Instructions
- Prepare the chicken marinade by combining orange juice, lime juice, apple cider vinegar, minced garlic, chili powder, paprika, oregano, salt, and pepper in a ziplock bag.
- Place the chicken in the marinade bag, seal it, and shake to coat. Allow it to marinate in the fridge for at least 1 hour.
- Preheat the grill over medium-high heat.
- Spray the grill grates with cooking spray and place the chicken on the grill. Cook for 4-5 minutes on each side until cooked through (internal temperature of 165°F).
- Transfer the grilled chicken to a plate to rest for a few minutes, then slice into bite-sized pieces.
- Layer two warm corn tortillas together, top with grilled chicken, Pico De Gallo, and chopped cilantro. Squeeze lime over the top.
- Customize with diced red onion, sliced avocado, and a dollop of sour cream.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg