These chipotle-citrus chicken tacos don’t get any easier than marinating chicken breasts and grilling the chicken, then assembling with fresh diced onion and cilantro on top of mini tortillas.
Ingredients
- limes: 2 piece (juiced)
- orange: 1 piece (juiced)
- olive oil: 0.25 cup
- chipotle pepper in adobo: 1 piece
- garlic: 3 clove
- ground cumin: 2 tsp
- ground coriander: 0.5 tsp
- salt: 1 tsp
- black pepper: 0.25 tsp (freshly ground)
- boneless skinless chicken breasts: 1 pound
- corn tortillas, street taco size: 24 piece
- onion: 1 piece (diced)
- cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Combine lime juice, orange juice, olive oil, chipotle pepper, garlic, cumin, coriander, salt, and black pepper in a blender. Blend on high until smooth.
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Pour marinade mixture into a resealable plastic bag. Add chicken breasts to the bag; marinate in the refrigerator for 3 hours.
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Preheat a grill to 375 degrees F (190 degrees C).
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Place marinated chicken breasts on the grill; close the lid. Discard the marinade. Grill, turning once, until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove chicken from grill. Let stand for 5 minutes; slice into strips.
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Heat tortillas over a griddle on medium heat until tortillas are soft and pliable. Stack tortillas in pairs; divide chicken, onion, and cilantro onto each pair of tortillas.
