Chicken taco

Inspired by Mexico's rich street food culture, our easy chicken tacos recipe is here to excite you.

Materials

For the chicken:

• ¼ cup fresh orange juice (from 1 orange)
• 1 tablespoon fresh lime juice (from 1 lime)
• 6 cloves garlic, chopped (optional)
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 kilo of boneless, skinless chicken
  
  
  

For the mango salad:

• 2 mangoes, diced
• ½ small red onion, thinly sliced
• 2 cups chopped red cabbage
• ½ cup fresh coriander leaves
• 2 tablespoons fresh lime juice (from 2 limes)
• Salt, as much as you prefer

For serving:

• 18 corn or flour tortillas (12 cm), warmed
• 2 avocados, pitted and sliced
  
• 2 limes, sliced ​​(optional)

Step by step process

1 . Prepare the chicken. In a large bowl, combine the orange juice, lime juice, garlic, chili powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.

2. Preheat the oven to 220°C with the rack in the middle position. Line a rimmed baking sheet with aluminum foil. Place a metal cooling rack inside the baking sheet. Place the marinated chicken on the cooling rack and grill the chicken for about 15 minutes, then set the grill to high and grill for 5 minutes or until seared and the internal temperature reaches 75°C on an instant-read thermometer.

3. Transfer the chicken to a cutting board, let it rest for 5 minutes, and then cut it into thin slices.

4. Meanwhile, prepare the sauce. In a large bowl, combine the mangoes, red onion, cabbage, cilantro, lime juice, and salt.

5. Divide the chicken evenly among the tortillas. Add the salad and avocados. Serve the tacos with lime slices for garnish, if desired.

Enjoy your meal!