Grilled Chicken Street Tacos

Ingredients

• Chicken thigh

  raw, skinless

  680g

• Corn tortillas

  16 tortilla or 384g

• Pico de Gallo

  Marketside - Walmart

  12 tbsp or 168g

• Cilantro

  raw, coriander leaves

  ½ cup or 8g

• Lime juice

  2 lime yields or 88g

• Hot sauce

  2 tsp or 10g

• Sour cream

  reduced fat, cultured

  8 tbsp or 120g

• Orange juice

  4 tbsp or 62g

• Apple cider vinegar

  Great Value brand

  2 tbsp or 30g

• Lime juice

  1 ½ tbsp or 23g

• Garlic

  raw

  3 cloves, minced or 9g

• Chili powder

  1 tbsp or 8g

• Oregano

  dried

  2 tsp, leaves or 2g

• Paprika

  1 tsp or 2g

• Cinnamon

  ground

  ¼ tsp or 0.6g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 dash or 0.1g

Directions

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 Rice or another Mexican side dish.
8. Recipe by: Lauren Allen (source: https://tastesbetterfromscratch.com/grilled-chicken-street-tacos/)