Grilled Chicken and Avocado Street Tacos

We can’t talk about tacos without mentioning street tacos! This particular recipe is especially good because it uses chicken thighs. The dark meat remains very moist and hold the marinade flavor especially well. Grill it over an open flame for authentic street taco taste. And don’t forget to add a pinch of cayenne to the marinade to give your tacos a little kick!

Grilled Chicken and Avocado Street Tacos
(Original recipe: Cooking Classy)

1-1/2 lbs boneless skinless chicken thighs
1/4 C fresh lime juice
1/4 C olive oil
3 cloves garlic, minced
2 tsp ground cumin
1-1/4 tsp ancho chili powder
Salt and pepper to taste
OPTIONAL: 1/4 tsp dried cayenne pepper

For serving
Corn tortillas
1 large avocado , cored and sliced
Pico de gallo
Cotija cheese
Fresh cilantro

In a gallon size resealable bag, combine lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Seal the raw chicken thighs in the bag and marinate in the fridge for 3-6 hours.

Before grilling, remove the chicken from the marinade and season with salt and pepper. Grill, turning once halfway through grilling, about 4 – 5 minutes per side or until the meat reaches 165F. Transfer to a plate, cover with foil, and let rest 5 minutes.

Once rested, dice grilled chicken into chunks. Build tacos with tortillas, slices of fresh avocado, pico de gallo, Cotija, fresh cilantro, and any other taco fixing you prefer. Enjoy!

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