Pico de gallo

⭐️⭐️⭐️⭐️⭐️ "I’ve seen (and eaten) a lot of tacos and these are the best tacos ever!! The flavors are spot on" These ✨Grilled Chicken Street Tacos✨ are at the top of my favorite recipes of ALL TIME. They are so incredibly flavorful and EASY to make. 🌮🌮🌮 Head to the blog for all my tips to make these tacos perfect 👉🏻 https://tastesbetterfromscratch.com/grilled-chicken-street-tacos/ Ingredients 1.5 pounds boneless skinless chicken thighs 20-22 mini white corn tortillas , warmed on a skillet* Pico de gallo 1 /2 cup fresh cilantro , chopped fresh lime juice hot sauce , optional (our favorite for Mexican food is Valentina) sour cream , optional For the Marinade: 4 Tablespoons orange juice 2 Tablespoons apple cider vinegar 1½ Tablespoons lime juice 3 cloves garlic , minced 1½ Tablespoons ancho chili powder or chipotle chili powder 2 teaspoons dried oregano leaves 2 teaspoons paprika ¼ teaspoon ground cinnamon 1 teaspoon salt freshly ground black pepper Instructions Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. Refrigerate for at least 1 hour or up to overnight. 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. 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 plate and allow to rest for a few minutes before chopping into small pieces. 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make chicken marinade by combining all marinade in a large ziplock bag. Add chicken thighs.

Step 2

Refrigerate for at least 1 hour or up to overnight.

Step 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.

Step 4

Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

Step 5

Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

Step 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.

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