Grilled Chicken Street Tacos

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Pico de Gallo

  Marketside - Walmart

  12 tbsp or 168g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  2 lime yields or 88g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 10g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Orange juice

  4 tbsp or 62g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili powder

  Spices

  1 tbsp or 8g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Paprika

  Spices

  1 tsp or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  8 dash or 3g

• Pepper

  Spices, black

  8 dash or 0.8g

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/)