Ingredients
1.5 lbs Boneless, skinless chicken thighs
½ cup Orange juice (freshly squeezed)
¼ cup Lime juice (freshly squeezed)
2 tbsp Soy sauce (or tamari)
2 tbsp Olive oil
4 cloves Garlic, minced
1 tsp Ground cumin
1 tsp Chili powder
1 tsp Smoked paprika
1 tsp Dried oregano
1 tsp Salt
½ tsp Black pepper
18-24 Small (6-inch) corn tortillas
1 large bunch Fresh cilantro, finely chopped
1 medium White onion, finely diced
2-3 Limes, cut into wedges
Instructions
1. Marinate the Chicken: In a large bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, garlic, spices, salt, and pepper. Add chicken, ensuring it is fully coated. Refrigerate for at least 4 hours (up to 24 hours).
2. Cook the Chicken: Heat a heavy skillet or grill pan over medium-high heat. Cook chicken for 6-8 minutes per side, or until charred and reaching an internal temperature of 165°F. Rest for 5 minutes before slicing thinly against the grain.
3. Prepare Toppings: Finely chop the cilantro and dice the white onion. Prepare lime wedges.
4. Assemble the Tacos: Warm corn tortillas in a skillet or grill pan for 15-30 seconds per side until pliable and slightly charred. Place chicken on the tortilla, top generously with onion and cilantro. Serve immediately with fresh lime wedges and your choice of salsa.
Notes
Pro-Tips:
• Use chicken thighs; they are more forgiving and remain juicier than breast meat when grilled.
• Charring tortillas directly on a gas flame or hot griddle is essential for the authentic smoky flavor and prevents tearing.
• Serve simply: the classic street-style topping is just diced onion, cilantro, and a lime wedge.
Variations:
• Creamy: Top with Mexican crema or sliced avocado.
• Spicy: Add a minced chipotle pepper in adobo to the marinade.
• Vegetarian: Substitute chicken with marinated, grilled portobello mushrooms.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grill
- Cuisine: Mexican