Chicken Tacos
Servings: 10 tacos
Calories: 206cal
Ingredients
- 1.5 pound boneless skinless chicken thighs
- 20 mini white corn tortillas
- Fresh limes cut into wedges (2 wedges per person)
For the Marinade:
- 4 Tablespoon orange juice
- 2 Tablespoon apple cider vinegar
- 1 ½ Tablespoon lime juice
- 3 cloves garlic minced
- 1 ½ Tablespoon ancho chili powder or chipotle chili powder
- 2 teaspoon dried oregano leaves
- 2 teaspoon paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Combine all marinade ingredients in a large ziplock bag.
- Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
- Preheat grill over medium-hight heat. Oil the grill with canola oil (wad up some paper towel, add some oil, and rub grates using tongs to hold the paper towel).
- Remove chicken from the marinade and gently dab off excess liquid with paper towel.
- Place chicken on hot grill.
- Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
- Transfer to a cutting board and tent with foil. Allow to rest for 5 minutes before chopping into bite-sized pieces.
- Warm tortillas in a skillet. Layer two warmed mini corn tortillas together.
- Top with chopped chicken and your choice of toppings. Serve with fresh lime wedges.
Nutrition
Serving: 1taco | Calories: 206cal | Carbohydrates: 26g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 337mg | Potassium: 318mg | Fiber: 4g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 4.4mg | Calcium: 60mg | Iron: 1.6mg
