Description
Tender, juicy grilled chicken topped with fresh pico de gallo and creamy avocado, wrapped in mini corn tortillas—perfect for any gathering.
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 Marinade: In a large Ziplock bag, combine orange juice, lime juice, apple cider vinegar, minced garlic, chili powder, paprika, oregano, salt, and pepper.
- Marinate the Chicken: Add chicken to the bag, seal tightly, and shake to coat. Refrigerate for at least 1 hour.
- Preheat the Grill: Preheat your grill over medium-high heat and grease the grates.
- Grill the Chicken: Cook marinated chicken on the grill for about 4-5 minutes per side or until reaching an internal temperature of 165°F.
- Rest and Slice: Let the grilled chicken rest for a few minutes, then slice into bite-sized pieces.
- Assemble the Tacos: Warm corn tortillas, layer with chicken, and add toppings like pico de gallo, cilantro, lime, and avocado.
- Serve immediately, inviting everyone to customize their tacos.
Notes
For deeper flavor, marinate chicken overnight. You can also use an air fryer or bake at 375°F for 25-30 minutes if you don’t have a grill.
Nutrition
- Serving Size: 2 tacos
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg