Grilled Chicken Street Tacos #healthy #lowcarb

Grilled Chicken Street Tacos #healthy #lowcarb

My family goes insane for these flame broiled chicken tacos, and I adore that they are so natural to make! Marinated chicken thighs are flame broiled to flawlessness and presented with warmed corn tortillas, pico de gallo, and cilantro.

These chicken tacos are additionally at the highest priority on our rundown of top picks. They are so amazingly tasty and EASY to make. You can make the marinade a few days ahead of time, on the off chance that you need, and you could even marinate the chicken the prior night.

Mexican road tacos are littler tacos, ordinarily served on corn tortillas. They are little in size, making it simpler for a "road explorer" to appreciate a snappy supper. The filling is served on two little corn tortillas so they don't tear or tear when heaped high with fixings.

Also try our recipe Oven Baked Chicken Tacos

Grilled Chicken Street Tacos #healthy #lowcarb

Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!


  • 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


  1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. 
  2. Refrigerate for at least 1 hour or up to overnight.
  3. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill. 
  4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees). 
  5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
  6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
  7. Serve with a side of Mexican side dish.

Read more our recipe : Vegan Avocado Pesto

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