Grilled Chicken Street Tacos
25 minutes + 1 hour to marinate
- 1.5 lbs. boneless skinless chicken thighs or breasts
- 8 mini white corn tortillas for serving
- 1/4 cup fresh cilantro, chopped for serving
- 2 limes, cut into wedges for serving
- 1 cup Pico De Gallo for serving
- salad mix – side
- 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
Prepare chicken marinade by combining orange juice, lime juice, apple cider vinegar, minced garlic, chili powder, paprika, oregano, salt, and pepper in a ziplock bag.
Add chicken and shake bag to coat. Refrigerate for at least 1 hour.
Once chicken has had time to marinate, preheat grill over medium-high heat.
Spray grill with cooking spray and place chicken on the hot grill. Cook chicken for about 4-5 minutes on each side or until chicken is cooked through and reaches an internal temperature of 165 with a thermometer.
Transfer chicken to a plate or cutting board and allow chicken to rest for a few minutes before cutting it into bite size pieces.
Top each tortilla with grilled chicken, Pico De Gallo, chopped cilantro and squeeze a lime over taco. Top with optional toppings if desired and serve immediately.
You can leave some toppings off for picky eaters!